Roasted Aubergine and Tahini Salad with Pomegranate
Smoky roasted aubergine dressed with nutty tahini, tangy pomegranate molasses and fresh herbs.
- 2 pc aubergine
- 3 tbsp tahini
- 1 pc lemon
- 1 clove garlic
- 1 tbsp pomegranate molasses
- 40 g pomegranate seeds
- 200 g chickpeas
- 10 g flat-leaf parsley
- 10 g mint leaves
- 80 g feta cheese
- 1 tsp sumac
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C (fan 200°C). Halve aubergines lengthways, score the flesh in a crosshatch, drizzle with oil and roast for 30 minutes until deeply golden and soft.
- Step 2
Toss drained chickpeas with a little oil and sumac, spread on a tray and roast alongside the aubergine for the final 15 minutes until crisp.
- Step 3
Whisk tahini with lemon juice, minced garlic and a splash of water until smooth and pourable; season with salt.
- Step 4
Arrange roasted aubergine halves on a plate, spoon over tahini sauce, scatter crispy chickpeas, crumbled feta, pomegranate seeds and torn herbs.
- Step 5
Finish with a drizzle of pomegranate molasses just before serving.
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