Grilled aubergine salad with walnuts

Recipe by:

This is a really easy summertime salad consisting of grilled aubergine, dressed simply with lemon juice, oil and honey

Grilled aubergine salad with walnuts

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

16

MINUTES

CUISINE

COURSE

Starter

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Garnish with fresh mint leaves and serve.

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Garnish with fresh mint leaves and serve.