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.

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Aubergine and Pomegranate Salad

Yield: 2 as a side

Author: Dee Kirk

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.

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Ingredients

• 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

Instructions

1. Roast the aubergines on an open flame or bbq until the skins blister.
2. Scoop out the flesh and combine with tahina, garlic, olive oil and season with salt
3. Transfer to a serving dish, scatter with pomegranate seeds and garnish with salt.

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