Photo of Warm aubergine & pomegranate salad by WW

Warm aubergine & pomegranate salad

2 - 3
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Fresh mint and parsley play a starring role in this delicious warm salad that includes lots of fragrant Middle Eastern flavours.



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

Calorie controlled cooking spray

4 spray(s)

Mixed Spice

1 tablespoons, level, Moroccan

Wholemeal Pitta Bread

2 medium

Parsley, fresh

25 g, leaves only

Mint, Fresh

12 g


1 medium, seeds removed

Balsamic vinegar

2 tablespoons

Lemon Juice, Fresh

1 tablespoons


½ zest(s) of 1, grated


  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.