Aubergine salad with shallots and pomegranate molasses
- Published: 8 Jul 15
- Updated: 18 Mar 24
A smoky barbecue side dish recipe by chef Ben Tish, with peppery watercress, sweet shallots and pomegranate molasses.
Like the sound of that? Try our spicy aubergine salad with peanuts, herbs and eggs too.
Ingredients
- 4 small aubergines
- 30ml balsamic vinegar
- Glug olive oil
- 3 banana shallots, finely sliced
- 1 large bunch watercress, stalks trimmed
- 3 tbsp pomegranate molasses
Method
- Put the whole aubergines on the barbecue over the direct heat of the coals, close the barbecue lid (if you have one) and cook for 25-30 minutes, turning every now and then, until the aubergines are completely cooked, have started to collapse and the skin is charred and blistered (or see tip). Transfer to a bowl to cool for 10 minutes.
- Remove the aubergines’ end stalks and skin (see Ben’s tip), chop the flesh roughly, then return it to the bowl with any resting juices. Season well with salt and pepper and stir in the balsamic vinegar. Set aside at room temperature.
- Meanwhile, heat a small sauté pan over a low heat, pour in a good glug of olive oil, then add the sliced shallots. Cook slowly for 10-15 minutes until deep golden brown.
- Remove the shallots and drain on kitchen paper, then toss the watercress through the aubergine, taste and season. Serve with the pomegranate molasses drizzled over the top and sprinkled with the caramelised shallots.
- Recipe from June 2015 Issue
Nutrition
- Calories
- 84kcals
- Fat
- 4.3g (0.7g saturated)
- Protein
- 1.7g
- Carbohydrates
- 9.5g (8.4g sugars)
- Fibre
- 3.7g
- Salt
- trace
delicious. tips
If you’re making this without a barbecue, set the aubergines over the direct flame on a gas hob, or over a metal rack on the flame, turning gradually using metal tongs for about 15-20 minutes until soft, completely charred and collapsing. If you don’t have a gas hob, cook under a very hot grill, turning a few times until soft.
Ben says: “I’ve removed the aubergine but you can leave it on if you want an extra smoky taste.”
You can griddle the aubergine up to 48 hours in advance; once cool, put in a container in the fridge. Warm through briefly (in the oven or on the barbecue), before continuing with the recipe.
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