Aubergine & Pomegranate Salad
This recipe combines the rich flavors of baked aubergine with the freshness of basil, the crunch of walnuts, and the burst of pomegranate seeds. A hint of garlic and a drizzle of olive oil bring everything together in a vibrant and satisfying dish.
— Constant Cookbook
Ingredients
- 1 aubergine
- handful walnuts
- handful basil leaves
- handful pomegranate seeds
- 1 garlic clove
- 1 tbsp olive oil
- salt, pepper
Instructions
- Heat the oven to 200C and bake the aubergine for 1 hour. Remove from the oven, peel and chop.
- Chop the basil leaves and the walnuts. Mix with the aubergine mix.
- Peel and crush the garlic clove. Mix with the aubergine mix.
- Add the olive oil to the aubergine mix and mix well.
- Season.
Yield
Serves 4
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