Chefs' Recipes

Barbecued eggplant salad with goat’s curd, mint and pomegranate

The eye-catching vegetable dish you need for all your future barbecues.
Barbecued eggplant salad with goat’s curd, mint and pomegranate

Barbecued eggplant salad with goat’s curd, mint and pomegranate

James Moffatt
4
10M
20M
30M

Charred eggplant with cremauy goats’ curd, and the pop and freshness of pomegranate. It’s a combination that just works.

Ingredients

Method

Main

1.Place eggplant in a colander, scatter generously with sea salt and set aside for bitter juices to drain (15 minutes). Rinse under cold water briefly, then pat dry with absorbent paper.
2.Heat a barbecue or char-grill to medium, brush eggplant using half the oil, season to taste and grill, turning occasionally, until golden and tender (4-6 minutes). Transfer to a bowl.
3.Combine lemon juice, vinegar, garlic and remaining oil in a bowl, season to taste, pour onto eggplant and toss to combine. Top with herbs, pomegranate seeds and goat’s curd, drizzle with olive oil and serve.

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