Moroccan · Salad
Grilled Aubergine & Pomegranate Salad
Smoky charred aubergine, torn and dressed while warm with garlic, cumin and olive oil, then strewn with jewel-bright pomegranate seeds, mint and a drizzle of pomegranate molasses. It's a modern-leaning Moroccan salad that balances smoke, sweetness and tang on one plate.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 3 aubergines
- Seeds of 1 pomegranate
- 3 garlic cloves, crushed
- 1 tsp cumin
- 4 tbsp olive oil
- 1 tbsp pomegranate molasses
- 1 small bunch mint, torn
- Juice of 1/2 lemon
- Salt and pepper
Method
- 1
Char the aubergines
Char the whole aubergines over a flame or under a hot grill until blackened and collapsing, about 20 minutes.
- 2
Peel
Cool slightly, peel off the burnt skin, and tear the smoky flesh into strips.
- 3
Dress warm
Toss the warm flesh with garlic, cumin, olive oil, lemon, salt and pepper.
- 4
Plate
Spread on a platter and drizzle with pomegranate molasses.
- 5
Garnish
Scatter over the pomegranate seeds and torn mint.
- 6
Serve
Serve warm or at room temperature with bread.
Chef's tips
- Char the aubergines directly over a gas flame for the smokiest flavour.
- Dress the flesh while warm so it drinks up the garlic and cumin.
- Add the pomegranate and mint at the end for freshness and crunch.
Frequently asked questions
How do I char aubergines without a gas hob?
Use the highest oven grill or a barbecue, turning until the skin blackens all over and the inside is completely soft. A blowtorch also works in a pinch.
What is pomegranate molasses?
A thick, tangy-sweet syrup of reduced pomegranate juice used across North Africa and the Levant. A little adds bright acidity and depth to dressings.