This is an amazing tasting salad that combines the juicy texture of aubergines with the tangy bursts of pomegranate seeds. It is also given some serious personality with a punchy chilli dressing. It’s perfect with a barbeque as you can cook it in advance of the main event and have it ready to go when the meat is coming off the grill. Saying that, it goes well with most meals, it will add a splash of colour to your spread whatever else you are cooking!
6 medium aubergines, cut into 1cm pieces (wait until just before roasting to avoid oxidisation)
100ml rapeseed oil for the aubergines
3 tablespoons rapeseed oil for the dressing
2 tablespoons Sambal Oelek (or any similar chilli sauce)
2 tablespoons honey
3 tablespoons tomato purée
1 Pomegranate (just the seeds)
200g sun dried tomato’s (search the blog for our recipe if you are feeling adventurous and want to make your own)
100g pistachio nuts
25g fresh parsley, finely chopped
half teaspoon salt
1 tablespoon soy sauce
Prep Time: 20 minutes
Cooking Time: 1 hour
Serves: 6 - 8 People (as a side)
Pre heat the oven to 200c
Add 100ml of oil to the aubergines in a large roasting tray, mix well and roast until soft and starting to char slightly, about 45 minutes. Stir every 10 minutes to make sure it doesn’t stick to the roasting tray.
Once finished, remove from oven and allow to cool completely.
Make the dressing by combining the sambal oelek, oil, tomato purée, honey, salt and soy sauce.
Combine the cooled aubergines, dressing and all of the other ingredients in a bowl and mix lightly, trying to avoid breaking up the aubergines too much.