Smoky Aubergine Salad with Red Pepper

Aubergine and red pepper are cooked over an open flame to make this aubergine salad full of smoky flavour. After the vegetables are cooked they're dressed with a mixture of pomegranate molasses and sumac and tossed with tomatoes for the perfect summer salad!

Course Main Course

Cuisine Turkish

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 300kcal

Author Amy Fulwood

Ingredients

2 large Aubergine/Eggplant
2 Long Red Pepper
2 cloves Garlic crushed
80 ml Extra Virgin Olive Oil
2 teaspoon Lemon Juice
1 teaspoon Sumac
3 tablespoon Pomegranate Molasses
1 Pomegranate
3 large Tomatoes chopped
Bunch Parsley chopped

UK Measures - US Measures

Instructions

Cook the aubergine and peppers over the flame of a gas hob until the skin is blistered and the flesh is soft. Place into a bowl covered with cling film and allow to steam while you make the rest of the salad. If you don't want to cook the vegetables over a flame then you can roast them on a high heat until the skin is blackened and the flesh is soft.
For the dressing whisk together the olive oil, garlic, lemon juice, sumac, pomegranate molasses and most of the seeds from the pomegranate.
When the aubergine and pepper are cool enough to touch peel away the skins and chop, removing the stalks and the seeds from the pepper. Place in a bowl with the tomatoes and most of the parsley. Drizzle over the dressing and tip onto a serving plate. Serve with the rest of the pomegranate seeds and parsley sprinkled on top.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.

Nutrition