Warm aubergine & pomegranate salad
3
Points®
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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