Aubergine & pomegranate salad

Aubergine & pomegranate salad

Aubergine & pomegranate salad

Serves Serves 4, as a starter
Time Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • 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
Recipe From

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
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Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
Tap For Ingredients

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.
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Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris