aubergine pomegranate salad
Ingredients :
For the salad:
long slender aubergines
rocket leaves
tomato, diced small
onion, very finely sliced and salted
fresh pomegranate seeds
toasted walnut
For the dressing:
pomegranate molasses
olive oil
Method :
Thinly slice the aubergines into discs, microwave for 5 minutes, then fry until golden.
Set aside to cool on a paper towel.
Spread the rocket over the base of the serving dish, top with the tomato and onion.
Sprinkle on top the cooled aubergine, pomegranate seeds, and walnuts.
To make the dressing, whisk together the pomegranate molasses and the olive oil and pour over the salad just before serving
