Aubergine and Pomegranate Salad

Aubergines are one of my favourite vegetables to eat. Being the sponges that they are, eggplants soak in all the flavours you can throw at them and mellow them out into smooth, silky goodness. The key is to cook them fully: eggplants should collapse into soft puddles of veggie yumminess, and have no bite left in them. Admittedly, this can be a weird texture for some. But done right, aubergines can downright add creaminess to a dish. Which explains why it is often paired with low-fat dairy products such as paneer or plain yoghurt.



This salad is one such examples: buttery soft eggplants meld into the yoghurt dressing, contrasting with the crunchy pop of pomegranate arils. The recipe is also a bit of a conundrum for me: aubergines are at the height of their season in late summer, whereas pomegranates come into their own in late autumn. Depending on where you live, there is sometime an overlap of the seasons, but it is rarely the case in Montreal, since pomegranates do not grow anywhere near here. And yet, and yet, as much as this colourful salad embodies everything that is late summer in the Mediterranean, it feels right at home on a festive spread.



This salad was inspired by a similar dish I had at one of Ottolenghi's restaurants in London. The eggplant slices were so buttery soft, it was quite dreamy. It took me a few tries to figure out how to get similar results at home: although my version is slightly different, I think it is close enough, and certainly plenty delicious to grace any dinner table, whether in late summer or over the holidays.



Aubergine and Pomegranate Salad
Serves 4-6

2 large eggplants
250ml/ 1 cup yoghurt, plain or Greek
1 lemon
6 sprigs mint, coriander, or flat parsley, or a combination of all three
1 pomegranate or about 200g picked arils
Salt and pepper to taste
Olive oil to taste

Top and tail eggplants, and slice across into thick slabs, about 1.5-2cm (more or less 1").
Generously season the eggplant with salt, place in a large saucepan and cover with water. The aubergine slices will float up: push the eggplant down to make sure there is enough water in the pan.
Cover the pan with a lid, and bring up to a boil.
Cook the aubergine until fork tender, about 15 minutes.
In the meantime, loosen the yoghurt by stirring. Season with salt, pepper, and lemon zest. If necessary, add lemon juice as well. Set aside.
Pick the herb leaves off the stalk, and chop or tear roughly. If using coriander, finely mince the stalks, and stir those into the yoghurt.
When the aubergine is tender, gently remove from the saucepan using a slotted spoon or spatula. Allow the slices to drain and cool on a stack of clean towels or in a large colander.
Pick the pomegranate arils. Instructions can be found here.
When ready to serve the salad, place the eggplant slices on a large platter in a single layer, or slightly overlapping. Lightly season with salt and pepper.
Dollop the lemony yoghurt, then sprinkle with the herbs and pomegranate arils.
Finish with an extra drizzle of olive oil, and serve.



It may sound bizarre to boil eggplants, but the result is simply divine! Each bite practically melts in your mouth, and just blends with the yoghurt's creaminess. This salad is best served at room temperature. Each element can be prepared up to 3 days in advance, but should be assembled as close to serving time as possible, otherwise the pomegranate will bleed into the yoghurt.

Bon App'!