Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses
Cookbook
Page 46
aubergine
burnt aubergine
garlic
pomegranate
pomegranate molasses
pumpkin
roast
vegetarian
visual
yoghurt
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Reviews
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average rating 5.0 / 5
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This was really delicious! The burnt aubergine was the key ingredient, don't omit or substitute it, even if burning the aubergine seems tiresome! I also liked the sesame and nigella seeds; however, I couldn't have cared less for the pumpkin seeds.
Served with Celeriac and Lentils with Hazelnut and Mint. For four, the portion size is a bit on the small side; don't eat if you're having an important meeting the next day, or serve for a date - the sauce pretty garlicky.