Aubergine salad with shallots and pomegranate molasses

Method

1. Put the whole aubergines on the barbecue over the direct heat of the coals, close the barbecue lid (if you have one) and cook for 25-30 minutes, turning every now and then, until the aubergines are completely cooked, have started to collapse and the skin is charred and blistered (or see tip). Transfer to a bowl to cool for 10 minutes.
2. Remove the aubergines’ end stalks and skin (see Ben’s tip), chop the flesh roughly, then return it to the bowl with any resting juices. Season well with salt and pepper and stir in the balsamic vinegar. Set aside at room temperature.
3. Meanwhile, heat a small sauté pan over a low heat, pour in a good glug of olive oil, then add the sliced shallots. Cook slowly for 10-15 minutes until deep golden brown.
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5. Remove the shallots and drain on kitchen paper, then toss the watercress through the aubergine, taste and season. Serve with the pomegranate molasses drizzled over the top and sprinkled with the caramelised shallots.