We've called this a salad but really it is very versatile and is great as a bruschetta topping or as a chunky dip to eat with pitta. Once made, it will keep for up to 3 days in the fridge.
Walnut, Aubergine, and Pomegranate Salad
Prep time: 15 minutes | Cook time: 45 minutes
- 2 medium aubergines
- 50g walnuts
- 4 spring onions, finely chopped
- 1 garlic clove, chopped
- 1-2 tbsp lemon juice
- 3 tbsp olive oil
- Handful coriander leaves, chopped
- Handful parsley leaves, chopped
- ½ pomegranate, seeds removed
- 1 tbsp pomegranate molasses
- Salt and pepper to taste
- Char-grill the aubergines over a gas flame until the skin is blistered black and the flesh feels soft. Alternatively place the aubergines on a baking tray and roast whole in a hot oven for 45 minutes or until soft.
- Place the aubergines on a plate to cool, then peel away and discard the charred skin and chop the flesh. Place the chopped aubergine in a colander sitting on a plate to allow any juice to drain out.
- Roast the walnuts in the oven at 180c for 5-8 minutes until they are just lightly golden and smell aromatic. Allow to cool, then chop roughly.
- Place the finely chopped spring onions and garlic in a mixing bowl.
- Stir in the chopped aubergine, lemon juice and olive oil, walnuts and 2 tablespoons of pomegranate seeds.
- Add the chopped herbs to the aubergine mix.
- Season well with salt and pepper, then spoon onto a serving plate or dish. Scatter over the remaining pomegranate seeds and drizzle with the pomegranate molasses.
- Serve with toasted pitta.
Delicious food photography by Rob Wicks of Eat Pictures.
Find us on Facebook, Twitter, Pinterest and Instagram where we are chatting about all things foodie and, if you like this post, please share it!
To keep up to date with events and goings on at the cookery school sign up for our newsletter.