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Rolled barbecued aubergines

John Whaite's grilled aubergines with mushrooms and a scrumptious pomegranate and balsamic glaze makes a fantastic veggie barbecue dish.
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Serves:2

Ready time:30 minutes


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Prep time:
15-20 minutes

Cooking time:
10 minutes

1 serving provides

  • 21.1
  • 476
  • 55.1
  • 0.38
  • 5.7

Method

  1. Pour 2 tablespoons of the olive oil into a bowl with half of the sumac and half of the paprika. Brush each of the aubergine slices with the spicy olive oil mix. Heat a griddle pan to medium-high and cook the aubergine slices for 2-3 minutes on each side. 
  2. Meanwhile, heat the remaining olive oil in a large frying pan and cook the spring onions and thyme with the garlic, chilli and remaining sumac and paprika for 5 minutes. Add the chestnut mushrooms and cook for a further 3-4 minutes, until all the liquid from the mushrooms has evaporated. Pour in half of the pomegranate juice and simmer for 1-2 minutes, then stir in the cheese. 
  3. Place the chargrilled aubergine slices on a work surface and spread each with about 1 tablespoon of the mushroom mixture. Gently roll them up and secure together with a cocktail stick. 
  4. Pour the sugar, balsamic vinegar and remaining pomegranate juice into a small saucepan and place over a medium heat. Bring to the boil, then turn down to a simmer and cook, stirring continuously, for 3-4 minutes, until reduced and sticky. 
  5. In a salad bowl, toss the salad leaves, pomegranate seeds and fresh coriander together. 
  6. To serve, arrange the aubergine rolls on a plate with the pomegranate salad on the side and drizzle the balsamic and pomegranate glaze over. 

 

Cook's tip:  We have used a vegetarian hard cheese in this recipe, however if you are not vegetarian you could use either parmesan or pecorino as an alternative.

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Ingredients

  • 3 tablespoons olive oil by Sainsbury's
  • 1 teaspoon sumac by Sainsbury's
  • 1 teaspoon smoked paprika by Sainsbury's
  • 1 aubergine, washed, top trimmed and sliced lengthwise into 5mm slices
  • 1 bunch spring onions by Sainsbury's, washed, trimmed and chopped
  • 5-6 sprigs fresh thyme by Sainsbury's, washed, leaves picked and chopped
  • 1 clove garlic, grated
  • ½ red chilli, finely sliced
  • ½ x 250g pack closed cup chestnut mushrooms by Sainsbury's, brushed clean and finely diced
  • 120ml pomegranate juice drink by Sainsbury's
  • 25g basics hard Italian cheese by Sainsbury's, grated
  • 3 tablespoons Fairtrade dark brown soft sugar by Sainsbury's
  • 3 tablespoons balsamic vinegar by Sainsbury's
  • 120g bag baby leaf bistro salad by Sainsbury's
  • Seeds from 1 pomegranate
  • ¼ x 31g pack fresh coriander by Sainsbury's, washed and chopped

Meet the Presenters

Meet John Whaite

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