Grilled Aubergine and Courgette with Pomegranate Dressing
A vibrant and flavorful dish of golden fried aubergine and courgette, drizzled with a tangy pomegranate dressing and topped with fresh mint and juicy pomegranate seeds.
Equipment
- large frying pan
- Pestle and mortar
- chopping board,
- knife
- Serving plate
Ingredients
- 450 g aubergine 1–2, depending on size
- 450 g courgette
- Olive oil for frying
- 1 bunch fresh mint leaves picked and finely chopped
- 1 clove garlic peeled
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp pomegranate molasses
- 1 handful pomegranate seeds
Instructions
- Chop the aubergine and courgette into 2 cm pieces.
- In a large pan over medium heat, fry the aubergine and courgette in generous amounts of olive oil for about 5–6 minutes per side, or until golden brown.
- Fry in batches, adding more oil as needed.
- Transfer the cooked vegetables to paper towels to drain excess oil.
- Prepare the dressing:
- Using a pestle and mortar, crush the garlic with a pinch of sea salt into a smooth paste.
- Stir in the extra virgin olive oil, red wine vinegar, pomegranate molasses, and chopped mint.
- Arrange the fried aubergine and courgette on a serving plate.
- Drizzle the dressing over the vegetables and scatter the pomegranate seeds on top.
- Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with warm flatbread or as a side dish to grilled meats or falafel.
Wine Advice:
Pair with a light and fruity rosé or a crisp Sauvignon Blanc to complement the tangy pomegranate dressing.
Nutritional Information
Calories: 240 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 18 g | Fiber: 5 g | Sugar: 8 g | Salt: 0.3 mg
