Perfect Aubergine and Pomegranate Salad

Good Pair Days (Roos Michels) -
  • 450g aubergine, sliced
  • Olive oil
  • 1 bunch of mint, leaves picked
  • 1 garlic clove
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp pomegranate molasses
  • 9 tbsp Greek yoghurt
  • 1 handful of pomegranate seeds
  • Fry the seasoned aubergine slices in a generous glug of olive oil for 5 mins on each side, or until softened and golden. Transfer to a paper towel to drain.
  • Make the dressing by chopping the mint, and crushing the garlic with a pinch of salt into a paste. When smooth, stir in the olive oil, vinegar, molasses and mint. Arrange the aubergine on a serving plate, and top with a good dollop of yoghurt before drizzling liberally with the dressing and scattering with pomegranate seeds.
20 mins
2 serving