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Aubergine and pomegranate salad 1a

Aubergine & pomegranate salad

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.

Aubergine and pomegranate salad 1a

Ingredients

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

Instructions

1

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.

2

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.

3

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.

4

Add the parsley, garlic, olive oil, lemon juice, cinnamon and salt and pepper. Mix well.

5

Transfer to a flat platter to serve.

6

Drizzle with pomegranate molasses, scatter with parsley and pomegranate seeds.

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