Jacqui Challinor’s Smoked Eggplant And Pomegranate Salad

2 medium eggplants

1 lemon, thinly sliced

2 tbsp white wine vinegar

100 ml extra-virgin olive oil

1 clove garlic, finely grated

2 red shallots, finely chopped

2 large ripe tomatoes, seeded and finely chopped

Arils from ½ small pomegranate

½ tsp cumin seeds, toasted and crushed

Pierce eggplant all over with a fork. Place a cake rack over a gas burner on high and cook eggplant directly over the flame until skin is blackened and flesh is very tender (10 mins). Place in a colander to drain and cool.
Fill a large bowl with water and add lemon slices. Peel blackened skin off eggplant, then dip eggplant into the lemon water to remove any excess skin; drain in a colander.
Whisk vinegar, oil, garlic and a pinch of sea salt flakes in a bowl. Stir in shallot and tomato. Gently pull eggplant apart into long strips. Add eggplant to tomato mixture and gently fold to combine. Season to taste.
Transfer eggplant mixture to a serving dish. Sprinkle with pomegranate arils and cumin to serve.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyEasy ⏰ 30m