Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Aubergine & Pomegranate Salad

Aubergine & pomegranate salad

Aubergine & Pomegranate Salad

20 mins
Not Too Tricky

serves 4, as a starter

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Andy Harris

Ingredients

450g 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

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.

Tags

Recipes you may like

related features