Grilled Aubergine, Pomegranate Salsa, Feta and Tahini Dressing

This simple and easy to prepare salad is absolutely brimming with flavour! Grilling  aubergine is an ideal way to cook it as it’s quick and adds an incredible smoky, charred flavour. IF the weather is on your side, then you can also do it on a barbecue. 

Once grilled and tender, the aubergine is scattered with a tangy refreshing pomegranate salsa, salty feta and creamy tahini dressing. 

I’d happily eat this alone, but for a more substantial meal, I’ll serve with with some herby roast chicken or fish 

Aubergine Tahini

Serves 4 

3-4 aubergine 

olive oil  

1/3 cucumber 

4 spring onions, chopped 

75g pomegranate seeds 

1 tbsp extra virgin olive oil  

juice 1 lemon 

4 tbsp natural yoghurt 

2 tbsp tahini 

1 small clove garlic, crushed 

flaked sea salt and freshly ground black pepper 

200g feta cheese 

1 tbsp toasted pumpkin seeds 

1-2 tbsp pomegranate molasses 

 

  1. Thinly slice the aubergine to approximately 1cm in thickness and lightly brush both sides of each slice with olive oil. 
  2. Heat a griddle pan over a medium heat. Working in batches, lay the slices in a single layer and cook for 1-2 minutes each side until charred golden brown and tender.  
  3. While the aubergine is cooking, prepare the salsa. Cut the cucumber in half and scoop out the seeds with a teaspoon. Cut the cucumber flesh into small chunks. Put into a bowl and lightly mix with the spring onion, pomegranate seeds, extra virgin olive oil and a little of the lemon juice. Season with salt and pepper. 
  4. In a separate bowl, make a dressing by mixing together the yoghurt, tahini, garlic, remaining lemon juice, and 2 tbsp olive oil and loosen to a pouring consistency with about 2 tbsp water (adding a little more if necessary). Season with salt and pepper. 
  5. When the aubergine is ready, arrange on a sharing a platter or on individual plates. Spoon over the pomegranate salsa, crumble over the feta and scatter with pumpkin seeds. Drizzle with extra virgin olive oil and some pomegranate molasses, and finally spoon over the tahini dressing. 

 

Check out the Chiswick Cook Book Festival website here.