Jamie Oliver

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%
  • Protein
    5.9g
    12%
  • Carbs
    7.3g
    3%
  • Sugars
    6.7g
    7%
  • Salt
    0.6g
    10%
  • 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
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

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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.

Tip

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Nutrition per serving
  • Calories
    201
    10%
  • Fat
    16.5g
    24%
  • Saturates
    4g
    20%
  • Protein
    5.9g
    12%
  • Carbs
    7.3g
    3%
  • Sugars
    6.7g
    7%
  • Salt
    0.6g
    10%
  • Fibre
    1.5g
    -

Of an adult's reference intake