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Aubergine salad with pomegranate
Ingredients
2 aubergines, sliced into
1cm (½in) slices
2tbsp red wine vinegar
4-5tbsp extra virgin olive oil, plus extra for brushing
Seeds from ½ pomegranate
Fresh mint leaves, to garnish
Chargrilled aubergines make this salad really delicious
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Method
Sprinkle the aubergine slices with a little salt and set aside for 30 minutes. Make the dressing by whisking together the red wine vinegar and olive oil, then season to taste. Set aside.
Preheat a griddle pan until hot. Rinse the aubergines and pat dry with kitchen paper. Brush both sides with the oil and grill for several minutes on both sides until cooked. Place in a serving dish and pour over the dressing. Scatter over the pomegranate seeds and mint, then leave for 15 minutes for the flavours to blend before serving.
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