Aubergine salad with shallots and pomegranate molasses
- June 2015
- Serves 6 as a side
- Hands-on time 25 min, barbecue time 25-30 min
A smoky barbecue side dish recipe by chef Ben Tish, with peppery watercress, sweet shallots and pomegranate molasses.
Like the sound of that? Try our spicy aubergine salad with peanuts, herbs and eggs too.
- Vegan recipes
- Vegetarian recipes
- 4.3g (0.7g saturated)
- 9.5g (8.4g sugars)
If you’re making this without a barbecue, set the aubergines over the direct flame on a gas hob, or over a metal rack on the flame, turning gradually using metal tongs for about 15-20 minutes until soft, completely charred and collapsing. If you don’t have a gas hob, cook under a very hot grill, turning a few times until soft.
Ben says: “I’ve removed the aubergine but you can leave it on if you want an extra smoky taste.”
You can griddle the aubergine up to 48 hours in advance; once cool, put in a container in the fridge. Warm through briefly (in the oven or on the barbecue), before continuing with the recipe.
Rate & review