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Grilled Aubergine and pomegranate salad

  • April 30, 2015
  • By Carly Neave

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I would say my time in Dubai has caused my love affair with aubergines, but that would be a fib :) …Aubergines (or eggplants) have always been a vegetable that I loved from the word go. They are incredibly versatile, super easy to cook with and give this amazing sweet textured result. Mum was a big parmigiana fan so that was my first taste of it and an instant success to say the least. I use them in a lot of dishes, either as the main meal or a side. Coming in at a very low 25 calories per 100g, they are great for managing calorie intake as well as providing a good source of Vitamin B and Potassium.

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So if you’re looking for a simple and healthy 10-minute salad then this is perfect. No hassle and a big crowd pleaser! (I find it’s the combination of the little surprise halloumi squares that will convert any non-aubergine lovers!). It’s refreshing, full of flavour and filling all at once. My favourite part is the pockets of sweet and crunchy flavours that just burst into your mouth unexpectedly. Explosions of mint, sweet pomegranate, salty halloumi, all held together by warm grilled aubergine, it’s just fab!

Overall an easy and delicious day in the kitchen! Just as a quick note, I would say if you are serving the salad as a side dish then perfect for 4 people, if you are serving as a main meal then I would suggest this is a 2 person meal – fill your boots!

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Grilled Aubergine and pomegranate salad
 
Prep time
Cook time
Total time
 
Grilled Aubergine and Pomegranate salad
Author:
Serves: serves 4
Ingredients
For the Salad
  • 1 large aubergine
  • 125g Halloumi cheese
  • 150g fresh baby spinach
  • Handful of pomegranate seeds
  • Handful of fresh mint leaves
  • Tbs coconut oil for grilling
  • Sea salt and pepper to season
For the yoghurt & tahini dressing
  • 3 Tbs natural yoghurt
  • 1 Tbs tahini
  • Juice of ½ lemon
  • Sea salt and pepper to taste
Instructions
  1. Heat the coconut oil on the grill pan.
  2. Slice up the aubergine and grill for 5-7 minutes on each side until softened and starting to char.
  3. Do the same with the halloumi in another grill pan or the same one if you have space. (If not, grill the halloumi first as this tastes just as great when cooled slightly)
  4. Wash the baby spinach and lay down on your dish followed by the grilled aubergine.
  5. Chop the halloumi into squares and scatter over the salad with the pomegranate seeds.
  6. Mix all the ingredients for the yoghurt dressing in a bowl and pour loosely over the top of the salad.
  7. Season with salt and pepper
  8. Top with fresh mint leaves and serve!

 

By Carly Neave, April 30, 2015 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

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About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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