Fast diet recipe - Spiced Baby Aubergine with Pomegranate Yoghurt and Walnut Rice

PUBLISHED: 14:06 18 December 2013 | UPDATED: 14:06 18 December 2013

The dish

The dish


We’re great fans of the Fast Diet Recipe Book and here’s proof that you can start your New Year Resolution while all the celebrations are continuing

The Fast Diet Recipe Book by Mimi Spencer with Dr Sarah Schenker provides perfect inspiration for those already following The Fast Diet and those about to embark on it. With 150 delicious calorie-controlled meals, there’s something for everyone and plenty that all the family will enjoy. Why not swap some of those calorie heavy festive indulgences and try one of these three tasty and healthy recipes from the book.

The Fast Diet Recipe Book is published by Short Books Ltd. See

Spiced Baby Aubergine with Pomegranate Yoghurt and Walnut Rice

No recipe book is complete these days without the obligatory pomegranate seeds scattered over anything that doesn’t move – and here they bring a touch of ruby magic to a brilliantly balanced, terrifically appealing dish. The rice, though nice, will whack up the calorie count considerably, so only include it if your budget allows.

Serves two - Calorie Count: 298 or 412 with Rice Salad

1 medium onion, chopped

1 tbsp olive oil

1 garlic clove, peeled and crushed

1 tbsp fresh root ginger, grated

1 tbsp harissa paste

2 tsps cumin seeds

2 tsps ground coriander

4 baby aubergines, halved

1 400g tin of chopped tomatoes

1 tbsp tomato purée

Squeeze of lemon

½ tsp sugar

Salt and pepper

200g tinned chickpeas, drained

Fresh coriander leaves, torn

1 tbsp low-fat natural yoghurt

Handful of pomegranate seeds

Soften onion in olive oil and add garlic, ginger, harissa, cumin seeds and coriander. Cook for 3 minutes, then add aubergines, chopped tomatoes, tomato purée, lemon, sugar and salt and pepper. Simmer for 30 minutes and add chickpeas, plus 1 tbsp water if sauce is too thick. Heat through and serve with torn coriander and drizzle with low-fat yoghurt, a scatter of pomegranate seeds and a side of nutty wild rice salad.

For the walnut wild rice salad:

50g wild brown rice, cooked until tender, drained and cooled

20g walnuts, chopped

1 spring onion, finely chopped

2 tsps grated orange zest

1 tbsp orange juice

½ tsp chilli flakes

coriander leaves, torn

salt and pepper

Combine the ingredients, mix and serve, topped with torn coriander leaves.

NB: Pomegranates contain antioxidants with the potential to scavenge free radicals which cause damage to body cells.

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