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Smoky eggplant and pomegranate salad

"This salad is sweet, sour and smoky all at once, making a good balance with the richness of roast pork."

You'll need

6 small eggplants (200gm each) 4 Lebanese cucumbers, roughly diced 4 vine-ripened tomatoes, sliced into wedges 1 small red chilli, thinly sliced 2 tbsp pomegranate molasses Juice of 2 lemons 80 ml (1/3 cup) extra-virgin olive oil ¾ cup (loosely packed) coriander leaves ½ cup (loosely packed) mint leaves, coarsely chopped 1 tbsp sumac


  • 01
  • Heat a char-grill and cook eggplants over an open flame or medium-high grill, turning occasionally, until black all over (8-10 minutes). When cool enough to handle, halve lengthways and gently scoop out flesh, being careful not take the charred skin with it. Chop into large pieces and combine in a bowl with cucumbers, tomatoes and chilli.
  • 02
  • Combine pomegranate molasses, lemon juice and olive oil in a separate bowl, and pour onto eggplant mixture. Stand for 10 minutes for flavours to develop. Taste for seasoning – it should be sharp, sour and sweet – and season as necessary. Add herbs and sumac, toss to combine and serve.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2013

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