Roasted Aubergine with Fennel and Pomegranate Slaw

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Aubergine and Pomegranate

Roasted Aubergine with Fennel and Pomegranate Slaw

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My Roasted Aubergine with Fennel and Pomegranate Slaw is the dream. Aubergine, although associated with greek cuisine (and hot weather) also makes a surprisingly tasty Autumn dish.

The Aubergine here is roasted in fiery cayenne pepper, which gives a good kick of heat, keeping you warm!

We don’t like to talk about digestion because it’s not very sexy but fennel is actually known for it’s digestion superpowers. It stimulates secretion of digestive and gastric juices and is known to reduce inflammation of the gut. Just remember to chop it finely and chew, chew, chew to reap the benefits. Pomegranate is also known for it’s anti-inflammatory effects which makes this slaw a super soother for your tummy!

Did you like this? Then I know you’re going to love my Sweet Potato with Pomegranate Tabbouleh!

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Serves 2 Ready in 55 minutes Good For ,


Preheat the oven to 220 C.

Cut the aubergine in half and rub with the oil, cayenne, a big pinch of salt and ground pepper. Place on a roasting tray and roast for 40-45 minutes until golden and cooked through.

While this is cooking grate the fennel and remove the pomegranate seeds from the fruit by using good old Jamie Oliver’s method. Mix the fennel and pomegranate seeds together. Pour over the lemon juice and a pinch of salt.

Once the aubergines are cooked, plate them up, top with the fennel slaw and dig in! Yes it’s that simple!

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