Smoked aubergine and pepper salad with pomegranate molasses
- Sabrina Ghayour
Published: November 7, 2016 at 12:34 PM
Save recipe
Serves 6
Easy
Total time: 1 hr
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
This Persian-style vegan aubergine salad is bursting with sweet and smokey flavours. It makes the perfect addition to a sharing spread with friends or family
Vegan
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this smoked aubergine and pepper salad, then check out more aubergine recipes, such as our Persian aubergine bake and aubergine salad plus also try our muhammara dip, stuffed vine leaves and fatteh for more meze inspiration.
Also read our guide on what is pomegranate molasses and where to buy it for the best advice on sourcing this ingredient.
Ingredients
Nutrition
-
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
Nutrition: per serving
-
kcal279
low
-
fat13.4g
-
saturates2.2g
-
carbs25.3g
-
sugars22.9g
-
fibre16.4g
-
protein6g
-
salt0.4g
Ad
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...
Also check out more of our best aubergine recipes...
Authors
Sabrina Ghayour
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue