AUBERGINE & POMEGRANATE SALAD
Provided by Andy Harris
Categories Quick fixes Jamie Magazine Vegetables Alfresco Sides Starters
Time 20m
Yield 4, as a starter
Number Of Ingredients 9
Steps:
- Slice the aubergine into 1cm-thick rounds. Peel the garlic cloves.
- In a large pan on a medium heat, fry the aubergine slices 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, as aubergines absorb a lot.
- Transfer to folded paper towels to drain, and allow to cool before chilling until needed.
- 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 aubergine slices on a serving plate, then top with the yoghurt, drizzle over the dressing and scatter over the pomegranate seeds.
Nutrition Facts : Calories 201 calories, Fat 16.5 g fat, SaturatedFat 4 g saturated fat, Protein 5.9 g protein, Carbohydrate 7.3 g carbohydrate, Sugar 6.7 g sugar, Sodium 0.6 g salt, Fiber 1.5 g fibre
AUBERGINE SALAD
This colourful Lebanese salad of roasted aubergine, peppers, pomegranate and a sweet and spicy dressing makes a mouth-watering treat for two
Provided by Tony Kitous
Categories Side dish, Vegetable
Time 1h35m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Prick the aubergine with a sharp knife to prevent it from exploding, then put it on the prepared tray and roast for 45-55 mins until the skin is wrinkled and it is very soft.
- While the aubergine is roasting, make the dressing. Mix together the lemon juice, chilli, if using, the pomegranate molasses, garlic and olive oil in a bowl. Season and set aside.
- When the aubergine is cool enough to handle, peel and place it in a colander. Press down on it very gently over a bowl to allow the juices to run out, then transfer the aubergine to a serving plate and cut into large pieces. Dress quickly with half of the dressing, then add the spring onions, cherry tomatoes and peppers to the plate. Pour over the remaining dressing and mix with your hands or a spoon to coat. Serve scattered with mint, pomegranate seeds and more olive oil drizzled over.
Nutrition Facts : Calories 178 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
EGGPLANT AND POMEGRANATE SALAD
This recipe is adapted from A Taste of Persia, by Najmieh K. Batmanglij. Pomegranate paste and angelica powder may be more difficult to find. To make pomegranate paste, if you can't buy it: 8 cups pomegranate juice + the juice of two limes: boil together in a non metallic pot. Reduce to a simmer, add a little salt. Let simmer approximately one hour with occasional stirring. As it thickens, stir more frequently to prevent burning. Yields one pint, and you can reserve the rest for later.
Provided by Diann is Cooking
Categories Vegetable
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Take the eggplant (this is about 2 medium ones) and prick the skins so they don't rupture, place on a rack over a pan to catch drippings. Bake one hour. (Optionally, grill over charcoal instead.)
- Remove eggplant, allow to cool just enough that you can remove the skins. Chop coarsely.
- Heat oil in large skillet at medium. Crush the garlic, and slice the onions very thin. Fry for 10-15 minutes, with stirring.
- Slice the tomatoes, add these and the pomegranate paste, and stir for another ten minutes.
- Add eggplant and spices, simmering over reduced heat for another 25 minutes.
- Allow to come to near room temperature, chill in refrigerator and serve over lettuce with, if you have it, a good Persian bread. Garnish, if available, with a sprinking of pomegranate seeds.
Nutrition Facts : Calories 196.5, Fat 10.9, SaturatedFat 1.6, Sodium 16.2, Carbohydrate 24.8, Fiber 10.8, Sugar 10.9, Protein 4.3
EGGPLANT (AUBERGINE) WITH POMEGRANATE MOLASSES
Make and share this Eggplant (Aubergine) With Pomegranate Molasses recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 39m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Start the preparation the day before serving.
- Preheat the oven to 425F degrees.
- Lightly coat a baking sheet with olive oil.
- Remove the stem end from each eggplant.
- Slice the eggplants on the bias into 1/2-inch thick ovals.
- Spread the slices on the baking sheet in a single layer and brush with olive oil.
- Bake the eggplants 12 minutes on each side, or until golden brown.
- Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
- In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well.
- Drizzle the sauce over the eggplant.
- Top with the mint, parsley and pomegranate seeds.
- Cover with plastic wrap and let stand until ready to serve.
- (Can be refrigerated overnight, but is best served at room temperature.).
ROASTED AUBERGINE WITH POMEGRANATES & PARSLEY
Flavoursome and tender, this makes a lovely accompaniment to grilled meat
Provided by Good Food team
Categories Dinner, Side dish
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Halve the aubergines lengthways, then chop them into cubes, about 2.5cm across. Transfer to a large bowl.
- Using a pestle and mortar or small food processor, break the coriander and cumin seeds down a little, so that they are crushed but not ground to a powder. Add them to the aubergines. Next add the olive oil and a good pinch of salt and pepper. Use your hands and turn the aubergines over in the oil and spices until evenly coated. Tip onto a baking tray that can hold the aubergines in a single layer. Cook for 30-35 mins, turning once, until crisp, dark at the edges and utterly squashy.
- Cool to almost to room temperature before transferring to a bowl and mixing in the parsley. Season, then drizzle with a little oil. Dollop over yogurt and scatter with pomegranate seeds before serving.
Nutrition Facts : Calories 274 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium
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- Then, heat up 1 or 2 tablespoons of olive oil in a frying pan. Fry the aubergine on both sides. Add some salt and pepper. The aubergines should be soft and slightly browned.
- Add more olive oil if you see the aubergines stay dry. Fry them in different batches if necessary.
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