Coriander seeds 1 tbsp Cumin seeds 1 tsp Aubergine 2, peeled and cut into large chunks Olive oil 2 tbsp, plus extra for frying Garlic 2 cloves, crushed Gluten-free flour for dusting Pine nuts 100g Parsley 1 bunch, leaves coarsely chopped Baby spinach leaves handful, chopped Pomegranate seeds handful For the dressing: Pomegranate juice 4 tbsp Balsamic vinegar 1 tsp Lemon ½, juice of Olive oil 4 tbsp Salt and pepper

Preheat the oven to 200°c / gas 6. Put the coriander and cumin seeds into a mortar and crush them with a pestle. Toast them in a dry frying pan for a few minutes, or until fragrant. Put the aubergines into a large bowl and toss with the oil, garlic and add some salt and pepper. Sprinkle on the toasted seeds. Drizzle 1 tbsp of oil onto a baking sheet. Dip the aubergine lightly in the flour. Place them on the baking sheet and roast for 30 minutes, or until char grilled and slightly crisp. Let cool. While the aubergine is roasting, mix all the dressing ingredients together and set aside. Put the roasted aubergine into a bowl, pour in 1–2 tbsp of the dressing and toss well. Let it stand for 10 minutes so the dressing can be absorbed. Heat 2 tsp of olive oil in a frying pan and lightly toast the pine nuts until golden. Add the chopped parsley, spinach and pomegranate seeds to the aubergine and toss together well. Sprinkle on the toasted pine nuts and serve with the remaining dressing.

Salad

Aubergine and pomegranate salad

'Meaty aubergine and sweet-and-sour pomegranate make a delicious pairing, with toasted pine nuts offering a finishing crunch,' says chef Salma

Added on April 4, 2016

Nail the Middle Eastern foodie trend with this fresh and fragrant pomegranate salad from Salma Hage

Find more Middle Eastern recipes in Salma’s new book, The Middle Eastern Vegetarian Cookbook.

Serves 4

Oven temp 200°c / gas 6

You will need

Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Aubergine 2, peeled and cut into large chunks
Olive oil 2 tbsp, plus extra for frying
Garlic 2 cloves, crushed
Gluten-free flour for dusting
Pine nuts 100g
Parsley 1 bunch, leaves coarsely chopped
Baby spinach leaves handful, chopped
Pomegranate seeds handful

For the dressing:

Pomegranate juice 4 tbsp
Balsamic vinegar 1 tsp
Lemon ½, juice of
Olive oil 4 tbsp
Salt and pepper

Method

Preheat the oven to 200°c / gas 6.
Put the coriander and cumin seeds into a mortar and crush them with a pestle. Toast them in a dry frying pan for a few minutes, or until fragrant.
Put the aubergines into a large bowl and toss with the oil, garlic and add some salt and pepper. Sprinkle on the toasted seeds.
Drizzle 1 tbsp of oil onto a baking sheet. Dip the aubergine lightly in the flour. Place them on the baking sheet and roast for 30 minutes, or until char grilled and slightly crisp. Let cool.
While the aubergine is roasting, mix all the dressing ingredients together and set aside.
Put the roasted aubergine into a bowl, pour in 1–2 tbsp of the dressing and toss well. Let it stand for 10 minutes so the dressing can be absorbed.
Heat 2 tsp of olive oil in a frying pan and lightly toast the pine nuts until golden.
Add the chopped parsley, spinach and pomegranate seeds to the aubergine and toss together well. Sprinkle on the toasted pine nuts and serve with the remaining dressing.

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You will need

Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Aubergine 2, peeled and cut into large chunks
Olive oil 2 tbsp, plus extra for frying
Garlic 2 cloves, crushed
Gluten-free flour for dusting
Pine nuts 100g
Parsley 1 bunch, leaves coarsely chopped
Baby spinach leaves handful, chopped
Pomegranate seeds handful

For the dressing:

Pomegranate juice 4 tbsp
Balsamic vinegar 1 tsp
Lemon ½, juice of
Olive oil 4 tbsp
Salt and pepper

Method

Preheat the oven to 200°c / gas 6.
Put the coriander and cumin seeds into a mortar and crush them with a pestle. Toast them in a dry frying pan for a few minutes, or until fragrant.
Put the aubergines into a large bowl and toss with the oil, garlic and add some salt and pepper. Sprinkle on the toasted seeds.
Drizzle 1 tbsp of oil onto a baking sheet. Dip the aubergine lightly in the flour. Place them on the baking sheet and roast for 30 minutes, or until char grilled and slightly crisp. Let cool.
While the aubergine is roasting, mix all the dressing ingredients together and set aside.
Put the roasted aubergine into a bowl, pour in 1–2 tbsp of the dressing and toss well. Let it stand for 10 minutes so the dressing can be absorbed.
Heat 2 tsp of olive oil in a frying pan and lightly toast the pine nuts until golden.
Add the chopped parsley, spinach and pomegranate seeds to the aubergine and toss together well. Sprinkle on the toasted pine nuts and serve with the remaining dressing.