Traditional recipes

Aubergine & pomegranate salad


Aubergine & pomegranate salad

Serves 4, as a starter

Cooks In20 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 201 10%

  • Fat 16.5g 24%

  • Saturates 4g 20%

  • Sugars 6.7g 7%

  • Salt 0.6g 10%

  • Protein 5.9g 12%

  • Carbs 7.3g 3%

  • Fibre 1.5g -

Of an adult's reference intake

Ingredients

  • 450 g aubergine , (1-2, depending on size)
  • olive oil
  • 1 bunch of fresh mint
  • 1 clove of garlic
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoons red wine vinegar
  • 1 tablespoons pomegranate molasses
  • 9 tablespoons thick Greek-style yoghurt
  • 1 handful of pomegranate seeds

Recipe From

Jamie Magazine

By Andy Harris

Method

  1. Slice the aubergine into 1cm-thick rounds. Peel the garlic cloves.
  2. In a large pan on a medium heat, fry the aubergine slices in generous amounts of olive oil, about 5 to 6 minutes on each side, or until golden brown – you will need to do this in batches, adding more oil as necessary, as aubergines absorb a lot.
  3. Transfer to folded paper towels to drain, and allow to cool before chilling until needed.
  4. For the dressing, pick and finely chop the mint leaves. Using a pestle and mortar, crush the garlic and a pinch of sea salt into a paste. When smooth, mix in the extra virgin olive oil, vinegar, pomegranate molasses and mint.
  5. Arrange the aubergine slices on a serving plate, then top with the yoghurt, drizzle over the dressing and scatter over the pomegranate seeds.

Watch the video: Ottolenghi Simple. Roasted Eggplant with Curry Yogurt (October 2020).