Smoked Aubergine Salad Recipe with Pomegranates

Smoked aubergine, pepper and walnut salad with pomegranate

  • serves 6-8
  • Easy

Most Middle Eastern nations seem to have a version of smoked aubergine. From meat to every kind of vegetable and even some fruits. Try out this simple yet flavoursome salad recipe with crunchy pomegranates served with flatbreads

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*This recipe is gluten-free according to industry standards

Ingredients

  • aubergines 4 large, pricked with a fork
  • red peppers 3 large
  • walnuts 50g, chopped
  • flat-leaf parsley a small bunch, roughly chopped
  • garlic
 2 large cloves, crushed
  • olive oil 6 tbsp, plus extra to serve
  • lemon 1, juiced
  • ground cinnamon a pinch
  • pomegranate molasses 75ml
  • pomegranate seeds 100g
  • flatbreads to serve

Method

  • Step 1

    Blister and char the aubergines and peppers, either on a barbecue, under the grill or directly on the flame of a gas hob (lining your hob with foil will prevent you having to deal with a very heavy clean-up, as the juices can be messy). Really blacken the skins until they are hardened and completely burnt.

  • Step 2

    Leave the aubergines to cool for 20 minutes or until they are just cool enough to handle. Put the peppers in a food bag, tie it closed and leave them to sweat for 20 minutes. After this the charred skins should slide easily off the peppers, leaving just the roasted flesh. Roughly chop and put in a large mixing bowl.

  • Step 3

    Use a large metal spoon to scoop out the flesh of the aubergines and put it into a sieve to drain off any of the excess juices. Discard the charred skins. Roughly chop the flesh into smallish chunks and add them to the roasted peppers. Mix together gently, add the walnuts, most of the parsley, the garlic, olive oil, lemon juice and cinnamon with some seasoning to the bowl, and give it all  a good mix until evenly combined.

  • Step 4

    Serve the aubergine mixture smoothed flat on a large platter. Drizzle with the pomegranate molasses, scatter over the remaining parsley and the pomegranate seeds, then add a light drizzle of olive oil. Serve with flatbreads.

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