Aubergine and honey fregola
Absolutely delicious vegan dish, ready in under 30 minutes.
Serves 2
Ingredients
- 200g toasted fregola
- 1 shallot, finely sliced
- 1 garlic clove, finely sliced
- 1cm fresh ginger, minced
- 1 aubergine, finely diced
- 2 tomatoes
- 1 tablespoon of honey
- 1 teaspoon of pomegranate molasses
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Large pinch cinnamon
- Large pinch cayenne pepper
- Large pinch ground cloves
- 1 tablespoon chopped parsley
Method
Start by frying off the shallot with a large pinch of salt until golden brown
Add the garlic, ginger and spices and cook for 1 minute
Add the aubergine, honey, pomegranate molasses and tomato, cook on a medium heat for another 10-15 minutes until the aubergine is golden and cooked through
If too dry, add a little water
In the meantime, cook the fregola, drain and add to the aubergine
Taste for seasoning and serve with parsley
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