Warm aubergine & pomegranate salad
3 medium, trimmed and cut into 1cm-thick slices
Calorie controlled cooking spray
1 tablespoons, level, Moroccan
Wholemeal Pitta Bread
25 g, leaves only
1 medium, seeds removed
Lemon Juice, Fresh
½ zest(s) of 1, grated
- 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.
- 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.
- Arrange the aubergine, pitta, parsley and mint on a large serving platter. Sprinkle with the pomegranate seeds.
- In a small jug, whisk the balsamic vinegar with the lemon juice and zest. Season, then drizzle over the salad and serve immediately.