Aubergine and red pepper are cooked over an open flame to make this aubergine salad full of smoky flavour. After the vegetables are cooked they're dressed with a mixture of pomegranate molasses and sumac and tossed with tomatoes for the perfect summer salad!
Course Main Course
Cuisine Turkish
Keyword aubergine salad
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 300 kcal
Author Amy
Ingredients
2 large Aubergine/Eggplant
2 Long Red Pepper
2 cloves Garlic crushed
80 ml Olive Oil
2 tsp Lemon Juice
1 tsp Sumac
3 tbsp Pomegranate Molasses
1 Pomegranate
3 large Tomatoes chopped
Bunch Parsley chopped
Instructions
Cook the aubergine and peppers over the flame of a gas hob until the skin is blistered and the flesh is soft. Place into a bowl covered with cling film and allow to steam while you make the rest of the salad. If you don't want to cook the vegetables over a flame then you can roast them on a high heat until the skin is blackened and the flesh is soft.
For the dressing whisk together the olive oil, garlic, lemon juice, sumac, pomegranate molasses and most of the seeds from the pomegranate.
When the aubergine and pepper are cool enough to touch peel away the skins and chop, removing the stalks and the seeds from the pepper. Place in a bowl with the tomatoes and most of the parsley. Drizzle over the dressing and tip onto a serving plate. Serve with the rest of the pomegranate seeds and parsley sprinkled on top.
Comments
Post a Comment