Grilled Aubergine and Feta with Pomegranate Salsa Tahini Dressing

This simple and easy to prepare salad is absolutely brimming with flavour! Grilling  aubergine is an ideal way to cook it as it’s quick and adds an incredible smoky, charred flavour. IF the weather is on your side, then you can also do it on a barbecue. Once grilled and tender, the aubergine is scattered with a tangy refreshing pomegranate salsa, salty feta and creamy tahini dressing. I’d happily eat this alone, but for a more substantial meal, I’ll serve with with some herby roast chicken or fish.

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Ingredients

aubergine 3 (sliced)
cucumber ½ (chopped)
spring onions 4 (chopped)
garlic cloves 1 (crushed)
lemon 1 (juice)
pomegranate seeds 75 g
natural yoghurt 4 tbsp
tahini 2 tbsp
feta 200 g (crumbled)
pumpkin seeds 2 tbsp
olive oil 2 tbsp

Method

Thinly slice the aubergine to approximately 1cm in thickness and lightly brush both sides of each slice with oil.
Cut the cucumber in half and scoop out the seeds with a teaspoon. Then cut the cucumber into small dice. Chop the spring onions. Peel and crush the garlic. Juice the lemon.
Heat a griddle pan over a medium heat. Working in batches, lay the slices of aubergine in a single layer and cook for 1-2 minutes each side until charred golden brown and tender.
Prepare the salsa. In a bowl combine the cucumber, spring onions, pomegranate seeds, a dash of oil and ½ of the lemon juice. Season with salt and pepper.
Prepare the tahini dressing. In another bowl combine the yoghurt, tahini, garlic, remaining lemon juice and olive oil. Add about 0.5 tbsp of water per serving to loosen the dressing to a more runny consistency. Season with salt and pepper.
Plate up - arrange the cooked aubergines on plates, spoon over the pomegranate salsa, crumble over the feta and scatter with pumpkin seeds. Drizzle with olive oil and spoon over the tahini dressing.

Grilled Aubergine and Feta with Pomegranate Salsa Tahini Dressing

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Ingredients

Method

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