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pomegranate and tomato salad

Pomegranate and Tomato Salad

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This pomegranate and tomato salad is a lovely tangy, eye-catching side dish to enjoy in winter. While winter tomatoes may look perfect, they are basically hard and pretty tasteless and a waste of money but cherry tomatoes of all shapes and colours do have flavour and are perfect paired with seasonal pomegranates for this dish. The pomegranate and diced tomato sit on a bed of roasted eggplant that has been mashed with garlic and lemon juice which gives the dish even more zing. You can really enjoy this while you wait for juicy summer tomatoes to appear again.

Serves 6

  • 1 pomegranate
  • 2 medium eggplants
  • 1 -2 punnets red cherry tomatoes or cherry tomato medley
  • 4 spring onions, sliced
  • 1 clove garlic, crushed to a paste
  • juice of a lemon
  • 3 tbs extra virgin olive oil
  • 1 tbs chopped mint
  • 1 tbs chopped parsley
  • salt
  • freshly ground black pepper

Prick the eggplants in a couple of places with the point of a knife and roast them on the BBQ with the lid down over medium to high heat for 30 minutes. Rotate them after 15 minutes.  Alternatively roast them in the oven at 220ºC. Meanwhile cut the pomegranate in half and carefully pull apart each half with your fingers or tap firmly with a wooden spoon to release the seeds into a deep bowl. Do this inside the sink to minimise spread of the juices. Remove and discard any white bits of the pulp.  When the eggplants are completely soft in the centre cut them open with a knife over a colander and scrape out the flesh. Allow the flesh to drain away the liquid for a few minutes. Place the drained flesh in a bowl and mash with a fork, adding in the  garlic, lemon juice, olive oil, herbs and seasoning. Taste and adjust the seasoning. Dice the tomatoes and mix them with the pomegranate and spring onions. Spread the eggplant mix over a plate and top with the pomegranate and tomatoes.

 

 

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cooking melbourne • August 21, 2016


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