I love this combination of fresh pomegranates and smoky aubergine. This salad is so useful ~ enjoy on its own, as part of a buffet, definitely perfect for Shabbat lunch. Recipe by Denise Phillips, Professional Chef & Cookery Writer.
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Prep time 30 mins, cooking time 30 mins
6 large aubergines
3 large red peppers
2 tbsp fresh parsley – finely chopped
2 cloves garlic – peeled and finely chopped
4 tbsp olive oil
Pinch ground cinnamon
1 tbsp pomegranate molasses or date syrup
Juice of 1 lemon
100 g pomegranate seeds
Salt and freshly ground black pepper
Garnish: 2 tbsp fresh parsley – chopped
Blister and char the skins of the aubergine and peppers either on a BBQ, under the grill or on the hob until they are crisp and completely charred. This will take about 20 minutes under a hot grill.
Place the peppers in a bowl covered with cling film and put the aubergines in a sieve. Remove the skins when completely cool. When the skin of the red pepper has been removed, discard the seeds and stalk and roughly chop the flesh.
Using a large metal spoon, scoop out the flesh of the aubergine, discarding any charred skin. Chop into smallish chunks, put the pepper in the bowl and mix together.
Add the parsley, garlic, olive oil, lemon juice, cinnamon and salt and pepper. Mix well.
Transfer to a flat platter to serve.
Drizzle with pomegranate molasses, scatter with parsley and pomegranate seeds.