Jamie Magazine
By Andy Harris
Aubergine & pomegranate salad
20 mins
Not Too Tricky
serves 4, as a starter
Recipe From
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
- 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.
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