Oriental Aubergine Salad with Pomegranate & Tahini

Eat your colours, is what my mama always said

Many people don’t seem to be as excited aboute this purple nightshade-fruit as I am and I intend to change that. To me, aubergines are buttery, creamy, scrumptiously delicious and belong in as many meals a possible! Are you ready? Let me convince you that you need this dish in your life.

Servings: 2

Total time: 40 min

For the salad

Ingredients

1 aubergine

1 red onion, chopped

2 cloves of garlic, minced

1 tbsp olive oil

1 tbsp sesame seeds

salt & pepper

seeds of half a pomegranate

1 handfull fresh mint, chopped

1 handfull fresh parsely, chopped

For the dip

2 tbsp tahini

juice of half a lemon

salt and pepper 

Instructions

1. Preheat the oven to 180ºC.

2. Dice the aubergine into cubes and combine with the red onion and garlic in a bowl. Add in the olive oil, sesame seeds, salt and pepper and roast in the oven for 25-30 minutes. 

3. In the meantime, prepare the tahini dip by combining all ingredients in a small bowl and stirring it until the consistency is smooth and creamy – two of my favourite words in the context of food!

4. Once the aubergine is crunchy and cooked, stir in the mint, parsley and pomegranate seeds. Serve along with our beloved tahini dip and soak in the smell, the colour, the aroma – take your time to eat slowly and consciously.