This Aubergine with Garlic, Lemon & Pomegranate Seeds salad has the most amazing smoky flavour if you let your aubergines burn well on your gas burners. If you are using just the oven, you will still benefit from incredible taste this classic combination has to offer.
Such salad goes very well with grilled fish or meat, or just as a starter with some homemade pita bread.
Israeli cuisine is incredibly versatile, many tables are composed of number of small dishes and the main stress is on sitting down together and truly enjoying your meal with loved ones. Something we often forget when living a hectic life, no? However, we shouldn’t. Let us remember what it means to devote your meal time while really enjoying it..
Aubergine with Garlic, Lemon & Pomegranate Seeds
Prep Time: 1 hour, 15 minutes
Cook Time: 1 hour
Total Time: 2 hours, 15 minutes
Number of servings: 4
Per Serving 129 calories
Fat 11 g
Carbs 10 g
Protein 1 g
- 4 aubergines
- 2 garlic cloves
- 1 lemon
- 1/2 lime
- 3 tablespoons olive oil
- handful flat-leaf parsley
- 1/2 pomegranate
- salt and black pepper to taste
- Pre-heat your oven to 200ºC (400ºF), wash your aubergines (eggplants) and make few cuts in the flesh before putting them in the oven.
- Place aubergines on a baking sheet and bake in the oven for 1 hour, turning them around every 20 minutes or so. (If you are using open gas burner, it will take you only 15-20 minutes, however you need to turn them around more frequently. Burn aubergine skin is desired but make it even on each side.)
- In the meantime, crush garlic cloves, grate the zest from 1 lemon and squeeze lime juice.
- Chop freshly washed flat-leaf parsley.
- Remove seeds from your pomegranate and set aside.
- Once aubergines will be baked, remove them from the oven and let cool for 10-15 minutes.
- Cut an opening along each aubergines and scoop out the soft flesh, dividing it with your hands into long strips.
- Discard the skin and drain the flesh in a colander for an hour to get rid of excessive water.
- Once your aubergines are drained, place them in a bowl and mix with olive oil, salt, pepper, lemon zest, lime juice, parsley and pomegranate seeds.
- Allow few minutes (ideally an hour if you can) to marinate and serve with fish or meat, or just as a starter salad.
The time devoted to make this salad is worth it, you can keep it in an airtight container for up to 3 days in your fridge and take out whenever you want to!
Look out for more upcoming recipes featuring Israeli cuisine, they will be posted in upcoming week or two… Also, if you want to get a flavour of how Israel looked through my eyes, check out the post I published earlier, I hope you’ll like it 🙂