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Photo of Warm aubergine & pomegranate salad by WW

Warm aubergine & pomegranate salad

3
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Fresh mint and parsley play a starring role in this delicious warm salad that includes lots of fragrant Middle Eastern flavours.

Ingredients

Aubergine

3 medium, trimmed and cut into 1cm-thick slices

Calorie controlled cooking spray

4 spray(s)

Mixed Spice

1 tablespoon(s), level, Moroccan

Wholemeal Pitta Bread

2 medium

Parsley, fresh

25 g, leaves only

Mint, Fresh

12 g

Pomegranate

1 medium, seeds removed

Balsamic vinegar

2 tablespoon(s)

Lemon Juice, Fresh

1 tablespoon(s)

Lemon

½ zest(s) of 1, grated

Instructions

  1. Pre-heat the grill to medium. Heat a griddle pan over medium-high heat. Put the aubergine slices in a bowl. Spray with the oil and sprinkle with the spice mix. Season and toss to combine. Cook the aubergine on the griddle, in batches, for 4-5 minutes on each side or until tender.
  2. While the aubergine cooks, lightly spray the pitta breads with cooking spray and cook under the grill for 2 minutes on each side until lightly toasted. Allow to cool slightly, then break into large pieces.
  3. Arrange the aubergine, pitta, parsley and mint on a large serving platter. Sprinkle with the pomegranate seeds.
  4. In a small jug, whisk the balsamic vinegar with the lemon juice and zest. Season, then drizzle over the salad and serve immediately.

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