Aubergine salad

Prep: 40 mins Cook: 45 mins - 55 mins

Easy

Serves 2
This colourful Lebanese salad of roasted aubergine, peppers, pomegranate and a sweet and spicy dressing makes a mouth-watering treat for two

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal178
  • fat10g
  • saturates2g
  • carbs14g
  • sugars10g
  • fibre10g
  • protein4g
  • salt0.2g
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Ingredients

  • 1 medium aubergine
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1-2 spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 cherry tomatoes, cut into quarters
  • ½ small red pepper, deseeded and finely diced
  • ½ small green pepper, deseeded and finely diced
  • 1 tbsp mint, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • seeds from ½ pomegranate, to serve
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

For the dressing

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ small red chilli (deseeded if you don’t like it too hot), finely chopped (optional)
  • ½ tbsp pomegranate molasses
  • 1 small garlic clove, crushed
  • 1½ tbsp extra virgin olive oil, plus extra to serve

Method

  1. Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Prick the aubergine with a sharp knife to prevent it from exploding, then put it on the prepared tray and roast for 45-55 mins until the skin is wrinkled and it is very soft.

  2. While the aubergine is roasting, make the dressing. Mix together the lemon juice, chilli, if using, the pomegranate molasses, garlic and olive oil in a bowl. Season and set aside.

  3. When the aubergine is cool enough to handle, peel and place it in a colander. Press down on it very gently over a bowl to allow the juices to run out, then transfer the aubergine to a serving plate and cut into large pieces. Dress quickly with half of the dressing, then add the spring onions, cherry tomatoes and peppers to the plate. Pour over the remaining dressing and mix with your hands or a spoon to coat. Serve scattered with mint, pomegranate seeds and more olive oil drizzled over.

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Comments (1)

ellequibell's picture
3.75

This was one of my favourite dishes from the Lebanese mezze - full of flavour! The pomegranate dressing just brings the dish to life. It isn't clear from the recipe whether to eat it warm or cold - I had it once the aubergine had cooled down but I think it would be better warm.

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