Ingredients
– 2 large aubergines for the smoky, creamy base
– 2 long red peppers roasted for added depth and color
– 80 ml extra virgin olive oil for the dressing to enhance flavor
– 2 crushed garlic cloves to add a pungent, savory note
– 2 teaspoons lemon juice for fresh acidity in the dressing
– 1 teaspoon sumac for a tangy, citrusy twist
– 3 tablespoons pomegranate molasses to bring in sweetness and tang
– Seeds from 1 pomegranate most used in the dressing for a burst of flavor
– 3 large chopped tomatoes to add juiciness and freshness
– 1 bunch of chopped parsley most for mixing in, with the rest for garnish
– Feta cheese (optional) for topping, adding a creamy finish
Instructions
1-Preheat your grill or oven to 220°C (430°F) and prick the aubergines with a fork.
2-Roast the aubergines and red peppers for 20 minutes until blistered, then steam under cling film.
3-Peel and chop the vegetables, removing seeds from peppers.
4-Prepare the dressing and mix with chopped ingredients.
5-Garnish and serve for a fresh, smoky dish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Roasting the aubergine and pepper ahead of time makes this salad quick to prepare.
🌿 Coriander can be substituted for parsley if preferred.
🥗 To make the salad vegan, omit the feta cheese.
🍗 For a more filling meal, add cooked chopped chicken or serve alongside roast lamb.
🔥 The smoky flavor can also be achieved by roasting the vegetables on a barbecue instead of a stovetop flame.
- Prep Time: 5 minutes
- Steaming time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 19g
- Sodium: 10mg
- Fat: 21g
- Saturated Fat: 2g
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg