Pomegranate and aubergine salad with harissa

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 6–8

Dietary
Vegetarian

By Sabrina Ghayour

Ingredients

  • 300ml/10fl oz vegetable oil, for deep-frying
  • 2–3 large aubergines, cut into 5cm/2in cubes
  • 2 tbsp olive oil
  • 150ml/5fl oz pomegranate molasses
  • 1 heaped tbsp rose harissa
  • 2-3 tbsp runny honey, plus extra to taste
  • 2 heaped tbsp tomato purée
  • 2 slices day-old sourdough bread, cut into cubes
  • 150g/5½oz sun-dried tomatoes in oil, drained and cut into strips
  • 30g/1oz fresh flatleaf parsley, finely chopped
  • 55g/2oz pomegranate seeds
  • 100g/3½oz pistachio nuts
  • sea salt
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