Salatet Raheb (Charred Aubergine, Chickpea and Pomegranate Salad)
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Ingredients
- 3 aubergines
- 3 tomatoes
- 1 green pepper
- 4 spring onions
- 30 g fresh flat-leaf parsley
- 1 garlic cloves
- 1 lemon
- 2 tbsp pomegranate molasses
- 4 tbsp extra virgin olive oil
- 400 g tinned chickpeas
- 80 g pomegranate seeds
- 4 pitta breads
Nutrition (per serving)
- Calories
- 538 kcal
- Protein
- 16.6 g
- Carbohydrate
- 67.9 g
- of which sugars
- 19.3 g
- Fat
- 17.7 g
- of which saturates
- 2.4 g
- Fibre
- 17.7 g
- Salt
- 1.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Prick the aubergines and cook under a very hot grill for 20-25 minutes, turning, until the skins are blackened and the flesh has collapsed; or roast at 240C (220C fan, gas 9) for 35 minutes. Cool for 5 minutes, scoop out the flesh, chop roughly and leave to drain in a sieve for 5 minutes.
- 2
Dice the tomatoes and green pepper, slice the spring onions and chop the parsley.
- 3
Whisk the crushed garlic with the juice of the lemon, the pomegranate molasses, the extra virgin olive oil and 1 tsp salt.
- 4
Mix the aubergine with the vegetables, drained chickpeas and dressing, scatter with the pomegranate seeds and serve with warm pitta breads.
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