Aubergine and Pomegranate Salad
This Aubergine and Pomegranate Salad features roasted aubergine with juicy pomegranate seeds. Perfect for a healthy dinner, it’s a simple recipe that blends tangy, nutritious flavors into a satisfying dish with minimal effort.
Why You’ll Love This Recipe
This salad is a nutritious, vibrant dinner option that transforms roasted aubergine with juicy pomegranate seeds into a delightful treat, perfect for a healthy meal. Easy to prepare, it’s packed with antioxidants, fiber, and taste. Versatile—enjoy with bread or alone—this recipe offers a wholesome, refreshing indulgence.
Recipe Tips and Tricks
- Roast Aubergine Well: Enhances flavor and tenderness.
- Use Fresh Pomegranate: Adds better sweetness and texture.
- Toss Gently: Prevents aubergine from breaking apart.
- Check Seasoning: Should be balanced with tangy notes.
- Avoid Overmixing: Keeps salad fresh and vibrant.
- Serve Chilled: Maximizes the refreshing appeal.
- Adjust Sweetness: Taste and tweak honey if needed.
- Rest Before Serving: Allows flavors to meld.
- Use Sharp Knife: Eases pomegranate seeding.
- Keep Chilled: Maintains freshness.
Aubergine and Pomegranate Salad
Aubergine pomegranate salad, healthy dinner delight.
Ingredients
- ¼ cup crumbled feta cheese
- ¼ tsp black pepper
- ½ cup fresh pomegranate seeds
- ½ tsp salt
- 1 large aubergine
- 1 medium cucumber
- 1 tsp honey
- 2 tbsp chopped mint leaves
- 2 tbsp lemon juice
- 2 tbsp olive oil
Instructions
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Aubergine: Cube aubergine, toss with 1 tbsp olive oil, and spread on a baking sheet.
- Roast Aubergine: Roast for 20-25 minutes until tender and slightly golden.
- Seed Pomegranate: Carefully remove seeds from the pomegranate and set aside.
- Dice Cucumber: Peel and dice the cucumber into small pieces.
- Make Dressing: In a small bowl, whisk remaining 1 tbsp olive oil, lemon juice, honey, salt, and black pepper.
- Combine Ingredients: In a large bowl, gently toss roasted aubergine, cucumber, and pomegranate seeds.
- Add Dressing: Pour the dressing over the salad and toss lightly to coat.
- Prepare Garnish: Rinse and chop fresh mint leaves.
- Serve and Enjoy: Sprinkle with feta and mint, chill for 10 minutes, then serve cold, savoring this tangy delight!
Notes
- Roast aubergine well for flavor; use fresh pomegranate for sweetness.
- Toss gently to keep texture; check seasoning to taste.
- Store leftovers promptly to maintain freshness; serve chilled.
- This recipe can be adapted for vegan diets with appropriate swaps.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 178Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 8mgSodium 383mgCarbohydrates 23gFiber 6gSugar 11gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Aubergine (1 large): Cubed, for nutrition.
- Pomegranate Seeds (½ cup): Fresh, for sweetness.
- Cucumber (1 medium): Diced, for crunch.
- Olive Oil (2 tbsp): For roasting.
- Lemon Juice (2 tbsp): For tanginess.
- Honey (1 tsp): Optional, for balance.
- Mint Leaves (2 tbsp): Chopped, for freshness.
- Salt (½ tsp): Enhances flavor; adjust to taste.
- Black Pepper (¼ tsp): Ground for a subtle kick.
- Feta Cheese (¼ cup): Crumbled, for richness.
Variations and Substitutions
- Aubergine Swap: Use courgette or omit.
- Pomegranate Swap: Use cranberries or omit.
- Cucumber Swap: Use bell peppers or omit.
- Oil Swap: Use avocado oil or omit.
- Lemon Swap: Use lime juice or omit.
- Sweetener Swap: Use maple syrup or omit honey.
- Herb Swap: Use parsley or omit mint.
- Salt Swap: Use sea salt or omit.
- Pepper Swap: Use chili flakes or omit.
- Cheese Swap: Use goat cheese or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 1 day; toss before serving.
- Freezer: Not recommended due to texture changes.
- Reheating: Serve cold; no reheating needed.
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