Aubergine and honey fregola

Absolutely delicious vegan dish, ready in under 30 minutes.
Serves 2


  • 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


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