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Try this smoked aubergine and pepper salad, then check out more aubergine recipes, such as our Persian aubergine bake.

Ingredients

  • 4 large aubergine
  • 3 large red pepper
  • a small bunch flat-leaf parsley, roughly chopped (hold some back for the garnish
  • 2 cloves garlic, crushed
  • 6 tbsp olive oil
  • 1/2 lemon, juiced
  • a pinch ground cinnamon
  • 75ml pomegranate molasses
  • 100g pomegranate seeds

Method

  • STEP 1

    Blister and char the skins of the aubergines and peppers either on a BBQ, under the grill or on the hob, until they crisp and are completely charred. This will take about 20 minutes under a hot grill.

  • STEP 2

    Once done, put the aubergines on to a heatproof surface or tray and allow to cool for about 20 minutes until they’re just warm and you’re able to handle them.

  • STEP 3

    Put the peppers into a plastic bag and close with a tie allowing them to sweat for about 20 minutes. Once done, the blackened, charred skin should slide easily off the peppers until you’re left with just the roasted flesh. Remove and discard the seeds and stalk, roughly chop the peppers and put into a bowl.

  • STEP 4

    Using a large metal spoon, scoop out the flesh of the aubergines and drain off any juice, discarding the charred skin. Chop the flesh into smallish chunks, put in the pepper bowl and mix gently.

  • STEP 5

    Add the parsley, crushed garlic, olive oil, lemon juice, cinnamon and salt and pepper and give all the ingredients a good mix until they’re evenly combined. Serve the aubergine on a wide, flat platter and spread it out. Drizzle generously with pomegranate molasses, scatter with the remaining parsley and finally the pomegranate seeds.

Cook's note: Line the hob with foil to prevent a heavy clean-up as the juices can be messy when charring the aubergine and peppers.

Click the link for more healthy vegan recipes...

Vegan Salad Recipe With Roasted Cauliflower

Also check out more of our best aubergine recipes...

Brinjal Pickle (Aubergines) Recipe
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