Grilled aubergine salad with walnuts
This is a really easy summertime salad consisting of grilled aubergine, dressed simply with lemon juice, oil and honey
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
16
MINUTES
Ingredients
2 medium aubergines, sliced into 1-inch rounds
1 tsp red pepper flakes
1 small red onion, thinly sliced
2 tbsp of pomegranate seeds
juice of ½ lemon
handful of mint, chopped
handful of walnuts
3 tbsp extra virgin olive oil plus more for cooking
1 tbsp honey
Method
Preheat the oven to 180°C. Line a baking tray with parchment paper and arrange the walnuts on it. Toast the walnuts in the oven for around eight minutes until golden and fragrant.
Whisk together the lemon juice, red onion, oil, chopped mint, red pepper flakes and some salt and pepper to make a super quick dressing. In a large frying pan, heat some olive oil over a medium high heat.
Add the aubergine slices, season with salt and pepper and cook each side until golden brown and starting to caramelise slightly, about 8-10 minutes.
Transfer the aubergine slices to a plate or platter and add the walnuts and pomegranate on top. Drizzle generously with the dressing and finally the tablespoon of honey all over.
Garnish with fresh mint leaves and serve.
