Name: Aubergine salad
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 medium aubergine; 1-2 spring onions chopped; 4 cherry tomatoes cut into quarters; ½ small red pepper deseeded and finely diced; ½ small green pepper deseeded and finely diced; 1 tbsp mint chopped; seeds from 0.5 pomegranate to serve; juice 0.5 lemon; ½ small red chilli (deseeded if you don’t like it too hot), finely chopped (optional); ½ tbsp pomegranate molasses; 1 small garlic clove crushed; 1 ½ tbsp extra virgin olive oil plus extra to serve

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Aubergine salad

Aubergine salad

Tony Kitous

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Serves 2

Easy

Prep: 40 mins

Cook: 45 mins - 55 mins

A star rating of 3.1 out of 5.7 ratingsRate

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This colourful Lebanese salad of roasted aubergine, peppers, pomegranate and a sweet and spicy dressing makes a mouth-watering treat for two

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 medium aubergine
1-2 spring onions

chopped
4 cherry tomatoes

cut into quarters
½ small red pepper

deseeded and finely diced
½ small green pepper

deseeded and finely diced
1 tbsp mint

chopped
seeds from 0.5 pomegranate

to serve

For the dressing

juice 0.5 lemon
½ small red chilli

(deseeded if you don’t like it too hot), finely chopped (optional)
½ tbsp pomegranate molasses
1 small garlic clove

crushed
1 ½ tbsp extra virgin olive oil

plus extra to serve

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Nutrition: per serving

kcal178
fat10g

low
saturates2g
carbs14g
sugars10g
fibre10g
protein4g
salt0.2g

Method

step 1

Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Prick the aubergine with a sharp knife to prevent it from exploding, then put it on the prepared tray and roast for 45-55 mins until the skin is wrinkled and it is very soft.
step 2

While the aubergine is roasting, make the dressing. Mix together the lemon juice, chilli, if using, the pomegranate molasses, garlic and olive oil in a bowl. Season and set aside.
step 3

When the aubergine is cool enough to handle, peel and place it in a colander. Press down on it very gently over a bowl to allow the juices to run out, then transfer the aubergine to a serving plate and cut into large pieces. Dress quickly with half of the dressing, then add the spring onions, cherry tomatoes and peppers to the plate. Pour over the remaining dressing and mix with your hands or a spoon to coat. Serve scattered with mint, pomegranate seeds and more olive oil drizzled over.

RECIPE TIPS

AUBERGINES

I love cooking with aubergines because they can be used in so many dishes. If they are fresh the skin will be taut and shiny, but the skin colour varies, so don't be put off by any streaks of white, green or lavender.

Recipe from Good Food magazine, September 2015

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A star rating of 3.1 out of 5.7 ratings

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