Name: Pomegranate & Sesame Crusted Aubergine Salad
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4 medium to small aubergines; 60 ml olive oil; 5 ml paprika; 30 ml honey; 5 ml salt; Ground black pepper; 125 ml sesame seeds; 80 g baby spinach; 30 g wild rocket OR baby salad leaves; 80 g pomegranate seeds; 30 ml soy sauce; 15 ml sesame oil; 15 ml lime juice; 1 of Zest lime; Chopped chilli, to taste; 1 garlic clove, crushed; 5 ml honey

Pomegranate & Sesame Crusted Aubergine Salad

This vibrant salad features tender, sesame-crusted aubergine steaks served atop fresh baby spinach and rocket. The dish is brightened with juicy pomegranate seeds and drizzled with a tangy soy and lime dressing, creating a delightful combination of textures and flavours.

Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins Difficulty: Intermediate Cooking Temp: 180 C Servings: 4 Best Season: Suitable throughout the year

Method

Cut the aubergines into steaks about 1 cm thick.
Combine the olive oil, paprika, honey, salt, and black pepper in a large bowl.
Add the aubergine steaks and allow them to absorb the marinade.
Coat the marinated aubergine steaks with sesame seeds before cooking.
Heat a large griddle pan until very hot and fry the aubergine steaks on both sides until golden brown and cooked through.
Place the baby spinach, rocket OR baby salad leaves in a salad dish or platter. Place the fried aubergine steaks on top.
Top with the pomegranate seeds and more rocket OR baby salad leaves.
Sprinkle over the dressing or serve the dressing on the side.

To Make the Dressing

Combine all the dressing ingredients and mix well.

Pomegranate & Sesame Crusted Aubergine Salad