© 2013 Green Kitchen Stories Brussels_sprout_Aubergine_1

Baked Aubergine with Brussels Sprout, Beluga & Pomegranate

We wanted to fit a quick post in before the holidays, in case some of you are still struggling with vegetarian Christmas recipes. We are actually not celebrating a traditional Christmas this year. Not at all. But this is a delicious little something that we prepared for ourselves a couple of times before we left.

Oven roasted aubergine halves – slightly scorched on top and deliciously soft inside – have always been a favorite of mine. To give them a more festive and seasonal twist, we have topped them with a blanched Brussels Sprout & Lentil Salad and garnished them with a generous handful of pomegranate seeds. It’s a simple trick, but it always looks more festive when you top large roasted vegetables with any type of salad. Roasted Portabello mushrooms would also be wonderful as a base, if you are not too fond of aubergine.

This would look great on a vegetarian Christmas table, together with a few spreads and salads. If you are planning on making it or any of our other recipes for Christmas, we’d love to see your creations on Instagram. Perhaps you could hashtag it #gkschristmas so we won’t miss out on anything?

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Here are a few other Christmas dinner suggestions from our archive.

• Holiday Stuffed Pumpkin
• Shaved Brussels Sprout Christmas Salad
• Spiced Spinach and Mushrooms Tartlets
• Millet & Pumpkin Winter Salad
• Baked Saffron Falafel

• Cinnamon Roasted Vegetables
• Crispy Red Cabbage Salad
• Black Quinoa & Kale Salad
• Saffron Bulgur with Vegetables

Folks, have a groovy holiday. Thank you for a completely unbelievable year! See you on the other side.

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Baked Aubergine with Blanched Brussels Sprout & Beluga Salad
serves 4-6

6 (small to medium size) aubergines/eggplants
2 tbsp cold pressed olive oil, ghee or coconut oil
1 tsp ground sumac or smoked paprika
1 tsp coarse sea salt

Preheat the oven to 220°C. /430°F.
Divide the aubergines/eggplants in half, lengthwise and place on a baking tray. Rub each aubergine/eggplant half with ghee, coconut oil or drizzle with olive oil. Sprinkle with sumac and salt. Bake in the oven for about 40-45 minutes, this depends on the oven and the size of the aubergines/eggplants. They are done when they are completely baked through and very soft inside. Meanwhile prepare the salad.

Blanched Brussels Sprout & Beluga Salad
1 large bowl

1 cup / 250 ml beluga lentils or other lentils of your preference
1/2 tsp sea salt
400 g / 14 oz (about 2 small handfuls) raw brussels sprouts
5 sprigs fresh flat-leaf parsley
1 lemon
4 tbsp cold-pressed olive oil
2 tbsp honey, prefereble unpasteurized (or maple syrup, if you are vegan)
1 pomegranate, seeded

Rinse and drain the lentils. Place in a saucepan and add 2 cups water and salt. Cover with a lid and bring to boil. Lower the heat and cook gently for about 20 minutes or until tender. When done, set a side to cool.
Meanwhile bring a large pot of water to a boil.
Rinse the brussels sprouts, pick the outer leaf and shred very finely with a sharp knife (be careful) or use a food processor.
Then add the shredded greens and blanch them for no more than a minute. Pour into a colander and rinse immediately in cold water. Drain well.
Prepare the dressing by whisking all ingredients in a small bowl. Set aside.
Place the blanched brussel sprouts and cooked lentils in a large mixing bowl. Pour the dressing over and toss to mix.
Remove the baked aubergines/eggplants and top the halves with a couple of spoonfuls salad and pomegranate seeds. Ready to serve.

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26 Comments

  1. Posted 22 Dec ’13 at 18:10 | #

    Great and simple recipe! Happy Holidays!

  2. Posted 22 Dec ’13 at 18:11 | #

    This would make such a lovely Christmas dinner! Nothing better than eggplant. I think this will impress even my carnivorous relatives. Thanks! And happy holidays!

  3. Emily
    Posted 22 Dec ’13 at 19:10 | #

    Yes!! This is exactly what I want for Christmas. Thank you!!

  4. Posted 22 Dec ’13 at 19:33 | #

    I love oven roasted aubergine halves! Ottolenghi has a great recipe with zatar which I’ve made several times. This recipe looks stunning and delicious. A dish not only for vegetarians!
    Wishing you three wonderful holidays in Sri Lanka! I’m sure it’s a lot sunnier than here in Scandinavia ;) Enjoy.

  5. Teti
    Posted 22 Dec ’13 at 19:41 | #

    I also couldn’t think of Christmas without your mushroom and hazelnut loaf. Best wishes from Greece!

  6. Posted 22 Dec ’13 at 19:53 | #

    So pretty! I love the colour.

  7. Posted 23 Dec ’13 at 00:24 | #

    Aubergines are my favorite! Specially the bake one. Photographs are stunning and gorgeous! Hope you guys having great time in warm Shrilanka! Happy Holidays and looking forward to many more pictures from your trip.

  8. Posted 23 Dec ’13 at 06:16 | #

    What a beautiful dish to celebrate the end of the year! Brussels sprouts, beluga lentils and pomegranate make a bright trio on top of the aubergines. Have yourselves a Joyeux Noel and Happy Healthy New Year too! We are heading up to Connecticut in the morning and I made a jar of your nutella for the road to dip with some fruit wedges. Big hugs.

  9. Posted 23 Dec ’13 at 07:54 | #

    Really a beautiful recipe which i can prepare on Christmas and can enjoy with my family..Really awesome..I really feel very proud to see such type of recipe thanks for the post…

  10. Posted 23 Dec ’13 at 09:58 | #

    I adore roasted aubergine. And love the pomegranate seeds – such a festive touch.

    Hope that you have a wonderful Christmas! x

  11. Maike
    Posted 23 Dec ’13 at 15:55 | #

    Once again … a recipie so incredibly deliciously looking!! You never fail to amaze me with the simple beauty and taste of your creations – and not to mention those amazing photography every time!! I’ve been following your blog for a while and adore every single post as well as your cookbook which I just love looking through for the simple joy of looking at the piece of art you created.
    One things that’s been on my mind for a while now, though, is – what kind of olive oil do you use for frying and roasting? Because I am quite scared to use Extra virgin because of its low smoking point but I do not always want to use coconut oil because a) its taste (which I love in general but does not always match the dish) b) its solid state which is annoying when I want to “drizzle” some veggies for roasting … Do you use another olive oil or just go with the most nutritious extra virgin?

    Thank you for your work and inspiration! :D I wish you a very merry christmas and an amazing time in Sri Lanka!! Love from Germany

  12. Posted 23 Dec ’13 at 16:43 | #

    Wow, that looks so amazing! I love egg plants, brussel sprouts, beluga AND pomegranate – I definately have to try this!

  13. Posted 23 Dec ’13 at 20:22 | #

    Aubergine and brussel sprouts, well I wouldn’t have ever put those together but it looks delicious! The photos are beautiful! Enjoy your beachy Christmas :)

  14. Posted 25 Dec ’13 at 01:05 | #

    What an absolutely gorgeous idea, if ever there was a way to eat Brussels sprouts…x

  15. Posted 25 Dec ’13 at 16:44 | #

    Thanks for the grate share
    You can also try this great stuff.
    http://www.quickdinnerathome.com

  16. Posted 29 Dec ’13 at 19:01 | #

    I must admit, I had to look up what aubergines were. Now I get it. Aubergines and eggplants are the same thing. I thought you were providing a choice. Meanwhile, though I am not vegetarian or vegan, this a must try for me. I’ll be using olive oil and smoked paprika. Thank you!

  17. Posted 30 Dec ’13 at 19:12 | #

    Happy New Year! What a tasty year at has been. Cheers to 2014 and more tasty food.

  18. Posted 3 Jan ’14 at 07:12 | #

    What an absolutely gorgeous idea, if ever there was a way to eat Brussels sprouts…thanks

  19. Renee Losier
    Posted 3 Jan ’14 at 15:57 | #

    I made the baked aubergine for our Christmas dinner. The topping was a winner but I have to admit that the baked aubergine was a little bland. The roasted part of it was delicious but the rest below was somewhat tasteless and my guests did not eat was left in the ‘shells’.
    When I make this recipe again, I will slice the aubergine in thick slices so that it gets well roasted all around.
    Congratulations on your new book!

  20. Posted 3 Jan ’14 at 23:38 | #

    WOW! I love anything with Aubergine…I am sure it tastes better than it looks
    Thanks for sharing

  21. Posted 11 Jan ’14 at 19:20 | #

    Looks tasty.

    Why are brussel sprouts and pom such a good combo>!> So pretty too.

    http://alovelysideproject.wordpress.com/

  22. Ine
    Posted 27 Jan ’14 at 18:23 | #

    Since I never leave a comment, I might as well do it now!
    I’ve tried several of ur recipes and they’re all so tasty and yummi – same calls for this colorful and awesome recipe!
    I also have ur book, which I love, thank u for doing this and keep up the good work :)

  23. Posted 30 Jan ’14 at 23:12 | #

    This looks out-of-this-world delicious! And the presentation is just remarkable. Thank you so much for sharing!

  24. Posted 18 Feb ’14 at 19:47 | #

    Have to try this one! I looove the colors!

  25. Hannah
    Posted 1 Mar ’14 at 22:58 | #

    Tried it tonight and we totally ADORED it! :)

  26. Posted 13 Mar ’14 at 23:36 | #

    I’m in love with your site, with your recipes and with your photography. This one looks absolutely delicious and I can’t wait to try it out. Thank you.

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