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Aubergine & pomegranate salad

Aubergine & pomegranate salad

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Serves: 4. As A Starter
Cooks In: 20 Minutes
Difficulty: Not Too Tricky 

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.

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