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Aubergine & pomegranate salad
Aubergine & pomegranate salad
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Total Time:
20 minutes
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
Instructions:
  • 1. Slice the aubergine into 1cm-thick rounds and peel the garlic. 2. In a large pan on medium heat, fry the aubergine slices in plenty of olive oil for 5-6 minutes on each side until golden brown. Fry in batches and add more oil as needed. 3. Drain the fried aubergine on paper towels and let cool before chilling. 4. For the dressing, finely chop the mint leaves. 5. Crush garlic and a pinch of sea salt into a paste using a pestle and mortar. 6. Mix in extra virgin olive oil, vinegar, pomegranate molasses, and mint until smooth. 7. Arrange aubergine slices on a serving plate, top with yogurt, drizzle with the dressing, and sprinkle with pomegranate seeds.

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