Aubergine salad with shallots and pomegranate molasses

Aubergine Salad with Shallots and Pomegranate Molasses

This Aubergine Salad with Shallots and Pomegranate Molasses is a delightful blend of smoky, sweet, and tangy flavors. The roasted aubergines provide a creamy texture, while the shallots add a mild onion flavor. The pomegranate molasses ties everything together with its unique sweet and sour notes, making this salad a perfect side dish or a light main course.

Serving Size and Yield

Serves approximately 4 people as a side dish.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 2 large aubergines
• 3 tablespoons olive oil
• 2 shallots, thinly sliced
• 2 tablespoons pomegranate molasses
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Seeds from 1 pomegranate

Instructions

1. Preheat your oven to 200°C (400°F).
2. Slice the aubergines into 1-inch thick rounds and place them on a baking sheet.
3. Brush the aubergine slices with olive oil on both sides and season with salt and pepper.
4. Roast in the oven for 25-30 minutes, turning halfway through, until golden and tender.
5. Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the shallots until soft and translucent.
6. Combine the pomegranate molasses and lemon juice in a small bowl.
7. Arrange the roasted aubergine slices on a serving platter.
8. Top with sautéed shallots, drizzle with the pomegranate molasses mixture, and sprinkle with parsley and pomegranate seeds.
9. Serve immediately or at room temperature.

Additional Notes

For a spicier version, add a pinch of red pepper flakes to the shallots while sautéing. You can substitute pomegranate molasses with balsamic glaze if unavailable. This salad pairs well with grilled meats or can be served as a standalone vegetarian dish.

Nutritional Information

Estimated per serving: 180 calories, 12g fat, 18g carbohydrates, 3g protein, 5g fiber.

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