Among all my favourite salad pairings, eggplant and pomegranate has to be one of the best. Something about the rich, smoky eggplant flesh combines perfectly with the naturally tart and juicy bursts of pomegranate seeds.
This dish draws on the perfect pairing to build an extra tasty and refined salad platter. Something you can feast on with your eyes as well as your taste buds. Thrown into the melting pot are ingredients like basil, roasted nuts, and creamy yoghurt. The dressing uses elegant touches with the addition of white wine and saffron. Arranged nicely on a plate, this salad will uplift your guests with fresh flavour pairings.
The salad was inspired by an Indian version that uses similar ingredients. Whilst it’s missing a little authenticity, I guarantee the intended balance of rich, creamy and juicy tartness remains true to form. While pomegranate makes this dish extra special, it’s not always available year round. If you can’t find any, just substitute with baby grape tomatoes cut in half.
For a dish that’s both distinct and memorable, look no further.
- Preheat oven to 190°C.
- Arrange the eggplant slices nicely on an oven tray, drizzled with a little olive oil and a pinch of salt and pepper.
- Bake eggplant slices in the oven for 18 minutes. Meanwhile, make the sauce by heating white wine, garlic and saffron in a fry pan over medium/high heat.
- Allow the mixture to cool and stir in the yogurt. Season with a pinch of salt and pepper.
- Begin creating the salad by arranging the eggplant slices on a serving plate, topped with the lettuce leaves.
- Pick the basil leaves, allowing them to fall loosely over the salad. Scatter the pomegranate seeds on top.
- Drizzle over the saffron yoghurt dressing and finish with the roasted nuts.