Aubergine & pomegranate salad

Name: Aubergine & pomegranate salad
Total time: 20 min
Yield: 4, as a starter
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

Serves 4, as a starter

Cooks In20 minutes

DifficultyNot too tricky

Jamie Magazine Vegetables Alfresco Quick fixes Sides Starters

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

Jamie Magazine

By Andy Harris

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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

Tap For Method

Jamie Magazine

By Andy Harris

Tap For Ingredients

Method

Slice the aubergine into 1cm-thick rounds. Peel the garlic cloves.
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.
Transfer to folded paper towels to drain, and allow to cool before chilling until needed.
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.
Arrange the aubergine slices on a serving plate, then top with the yoghurt, drizzle over the dressing and scatter over the pomegranate seeds.