Griddled aubergine with garlic, lemon and pomegranate seeds

One of the things I loved in Israel was the freshly squeezed pomegranate juice which was amazingly sharp and sweet at the same time. This dish carries the pomegranate seeds perfectly and is delicate, fragrant, citrus and yet smooth. The only downside is that 4 aubergines amounts to very little flesh so you’re left wanting more!

This works really well as a starter or as a side dish to meat or fish. My husband is not a lover of aubergine but cooked in this way and combined with the other ingredients he has become a convert! It takes a little time to cook the aubergine and you have to stand guard to check they don’t burn but once cooked its really quick to assemble the dish. It’s a great crowd pleaser for both meat eaters and vegetarians and looks really colourful on the plate. I served the remaining pomegranate seeds on the side as an extra touch.

Make sure you have some good bread to mop up all the delicious lemon infused oil that oozes out of this dish!

 

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Ingredients: 4 large aubergines (1.5kg raw / 500g cooked), 2 garlic cloves, grated peel from 1 lemon, 2 tsp lemon juice, 5 tbsp olive oil, 2 tsp finely chopped parsley, pomegranate seeds from 1/2 fruit, salt and black pepper

Preparation: 30 mins

  1. Griddle the aubergines whole, turning regularly until the skin is blackened and the aubergine are fully cooked inside and soft to the touch.
  2. Cut the aubergine in half length ways and scoop out the flesh with a spoon and place in a bowl.
  3. Add the chopped garlic, parsley, lemon peel and juice, olive oil, pomegranate seeds, salt and pepper and mix well.
  4. Leave to marinate (at room temperature) for at least an hour before serving.

 

 

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Comments
3 Responses to “Griddled aubergine with garlic, lemon and pomegranate seeds”
  1. Karen says:

    I’m making lamb shanks tonight and this would go great with them.

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