Dining Food FOOD AND TRAVEL Recipes

Yum Alert: Baked Aubergine with Brussels Sprout, Beluga and Pomegranate

Written by Deisy

Finding a healthy snack is almost as hard as finding a cute pair of sneakers. Thankfully, I found this awesome one for you! I would also recommend you try this roasted delicate squash salad. Image and recipe via Green Kitchen Stories.


6 (small to medium size) aubergines/eggplants
2 tbsp cold pressed olive oil, ghee or coconut oil
1 tsp ground sumac or smoked paprika
1 tsp coarse sea salt

1 cup / 250 ml beluga lentils or other lentils of your preference
1/2 tsp sea salt
400 g / 14 oz (about 2 small handfuls) raw brussels sprouts
5 sprigs fresh flat-leaf parsley
1 lemon
4 tbsp cold-pressed olive oil
2 tbsp honey, prefereble unpasteurized (or maple syrup, if you are vegan)
1 pomegranate, seeded

For instructions, click here.

About the author


Deisy is a 21-year-old Instagram and Tumblr-obsessed girl who would do pretty much anything (legal) for an Instagram like or a Tumblr follow. Deisy curses the inventor of bras every day and won't leave her house until she has changed her outfit at least 5 times. She would describe her style as Leandra Medine meets Olivia Palermo dipped in black paint and not as cool.

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