Sweetcorn Salsa and Aubergine with pomegranate

Last night I stuck to our new no carbs after 6pm rule and made another carb free supper, which I managed to persuade my Dad was a good thing, seeing as he was joining us. This was nice and cheap because I decided to cook chicken wings and there were enough so that there are some for lunch today. The sweetcorn salsa is a Jamie Oliver recipe and the aubergine is a sort-of Ottolenghi one.

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For the salsa (how I made it):

Chop a small bunch of coriander

Finely chop one spring onion

Splash of olive oil

Splash of tabasco

Juice of 1 lime

2 corn on the cobs

The corn was cooked in an un-oiled pan, turned regularly and then the corn cut off and added to rest of the mix.

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I had this aubergine dish at Ottolenghi on Warwick Street the other day and had to learn how to make it. His recipe uses saffron and garlic, I can’t eat too much garlic so I left it out also, I didn’t have any saffron so I substituted it with ras el hanout. My yoghurt dressing was just what I had to hand so here is a link to his original recipe.

For the yoghurt you will need:

3 tablespoons of Greek yoghurt

About a teaspoon Ras el Hanout (you can get it in Waitrose)

Juice of half a lemon

Salt and Pepper

Mix it all together and then leave it in the fridge.

Slice your aubergines (I had 2) length-ways into 4 pieces, brush with olive oil, and then bake in the oven for 25-30 minutes on 200°C. Once they are soft leave them to cool and then pour over yoghurt dressing, sprinkle with pine nuts, pomegranate seeds and add a scattering of basil leaves.

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For the chicken I just tossed them in olive oil, about a teaspoon or so of ras el hanout and salt and pepper and roasted them for 30 minutes.

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3 thoughts on “Sweetcorn Salsa and Aubergine with pomegranate

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