Lebanese Aubergine (Monk’s) Salad - great salad with roasted aubergines/ eggplants

Poke aubergines a few times using a sharp knife. Place aubergine over direct gas flame, turning occasionally.

Alternatively, pre-heat oven at 220C/200fan/gas 8. Cut aubergine in half & place in a small baking tray. Bake in oven for 30 mins until toasty brown & flesh is soft.

Check aubergine if it’s finished cooking - set aside to cool.

In a large bowl, add chopped onions, tomatoes, red bell pepper, radishes, pomegranate seeds & parsley.

When aubergines cooled, scoop out flesh onto a chopping board & finely chop to a purée. Add to salad bowl.

In a pestle & mortar or small bowl, add crushed garlic, salt, lemon juice & olive oil. Mix well with fork or whisk.

Pour dressing into salad & mix well.

Equipment Needed

Spice Level:

Dietary