Aubergine With Pomegranate Dressing

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Ingredients

  • 450 g aubergine (1-2, depending on size)
  • 450 g courgette
  • olive oil
  • 1 bunch fresh mint
  • 1 clove garlic
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoons red wine vinegar
  • 1 tablespoons pomegranate molasses
  • 1 handful pomegranate seeds

Instructions

  • Chop the aubergine and courgette into 2 cm .
  • Peel the garlic cloves.
  • In a large pan on a medium heat, fry the aubergine and courgette pieces in generous amounts of olive oil, about 5 to 6 minutes on each side, or until golden brown – you will need to do this in batches, adding more oil as necessary.
  • Transfer to folded paper towels to drain.
  • For the dressing, pick and finely chop the mint leaves.
  • Using a pestle and mortar, crush the garlic and a pinch of sea salt into a paste.
  • When smooth, mix in the extra virgin olive oil, vinegar, pomegranate molasses and mint.
  • Arrange the veg pieces on a serving plate, drizzle over the dressing and scatter over the pomegranate seeds
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Course Salad / Side Dish
Diets Vegetarian