Aubergine and Pomegranate Salad – Aubergine (also called Eggplant) is a really versatile vegetable and contains fibre and several nutrients. It comes in a variety of sizes and colours, but I have used a purple aubergine for this recipe and it contains copper, manganese, potassium, Vitamin C, Vitamin B6 (Pyridoxine) and Vitamin B1 (Thiamine). Aubergines also contain many anti-oxidants including phenolic compounds, anthocyanins (nasunin, lutein and zeaxanthin).
All of these nutrients make this easy to use vegetable great for supporting heart health, blood pressure levels and fighting free radical damage which causes chronic disease.
- Aubergine x 1
- Pomegranate x 1
- Pine Nuts
- Natural Yoghurt
- Lemon Juice x 1 teaspoon
- Slice the aubergine lengthways and brush lightly with rapeseed oil and season with sea salt and black pepper
- Place on a hot griddle pan for a couple of minutes each side
- Arrange the spinach leaves on serving plate
- Cut the pomegranate in half and know the seeds out into a bowl using a wooden spoon removing any pith that falls out also
- Placed the griddled aubergine on the plate and sprinkle with pomegranate seeds and tasted pine nuts
- Drizzle over natural yoghurt dressing (3 dessertspoon yoghurt, 1/2 teaspoon ground cumin, 1 teaspoon lemon juice)
Scrumptious! Remember variety in your sides and salads means that you are getting lots of nutrients from a rainbow of colours. Get adventurous with your salads and add some delicious and nutritious vegetables that you might not have considered before!