Fried Aubergine, Pomegranate and Hummus Flatbreads

Based on 1 ratings


Easy 👌


10 cherry tomatoes
2 tbsp Pomegrante Seeds
1 tbsp red wine vinegar
2 tbsp coconut oil
1 tsp ground cumin
1 tsp Chilli Powder
Aubergine / Eggplant
6 tbsp hummus
Salt and pepper


  • bowl
  • knife
  • Chopping board
  • microwave-safe bowl
  • 2 microwaves
  • wooden spoon
  • nonstick pan
  • Step 1/5

    • 10 cherry tomatoes
    • 2 tbsp Pomegrante Seeds
    • 1 tbsp red wine vinegar
    • bowl
    • knife
    • Chopping board

    Roughly chop the cherry tomatoes then scrape them into a bowl with their juices. Stir in the pomegranate seeds, red wine vinegar and a good pinch of salt and pepper. Set aside.

  • Step 2/5

    Thinly slice the aubergine into half-moons.

  • Step 3/5

    • 2 tbsp coconut oil
    • 1 tsp ground cumin
    • 1 tsp Chilli Powder
    • Aubergine / Eggplant
    • microwave-safe bowl
    • microwave
    • wooden spoon

    Zap the coconut oil in a large bowl in the microwave for 30 seconds until it’s melted. Stir in the ground cumin and chilli powder along with a pinch of salt and pepper. Chuck in the aubergine (aka eggplant) then use your hands (or toss them in a bowl) to coat all of the slices in the oil and spice mix.

  • Step 4/5

    • nonstick pan

    Put a large non-stick frying pan over a medium heat. Lay the aubergine slices in the pan, trying to get all of them in a single layer. Fry for 5 minutes on each side until golden and crisp on the outside and squidgy on the inside.

  • Step 5/5

    • flatbreads
    • 6 tbsp hummus
    • microwave

    Take the pan off the heat. Zap your flatbread in the microwave to warm it then spread with the hummus. Spoon over the tomato-pomegranate salsa, then pile the aubergine slices on top. Mix the rocket with any remaining vinegar left in the bottom of the bowl, then scatter that onto your flatbread.