Aubergine and Pomegranate Salad
This super healthy version of aubergine salad is always very popular with my vegan guests. The fruitiness of the pomegranate is a lovely contrast to the smokey aubergine. There are so many variants of this aubergine salad across the Mediterranean and Middle East where is know as moutabel or baba ghanoush. The most important thing is to leave the aubergines aka eggplants on the flame or barbeque so that they take on a fragrant smokey taste.
Serves 2 as a side
Ingredients
2-3 aubergines
3 tablespoons tahina paste
1 pomegranate, deseeded
1 clove garlic, crushed to a paste with salt
1 tablespoon extra virgin olive oil
Mint to garnish
Method
Roast the aubergines on an open flame or bbq until the skins blister.
Scoop out the flesh and combine with tahina, garlic, olive oil and season with salt
Transfer to a serving dish, scatter with pomegranate seeds and garnish with salt.