Aubergine with Pomegranate Dressing

A celebration of late summer’s best - golden courgettes and smoky aubergine, fried until caramelised and drizzled with a bright, punchy dressing of mint, garlic and pomegranate molasses. It’s the kind of dish you’d bring to the table with a glass of something cold and the windows open, best served warm or at room temperature, preferably on something beautiful (like an ANTA serving plate).

Ingredients

• 450 g aubergine , (1-2, depending on size)
• 450g courgette
• Olive oil
• 1 bunch of fresh mint
• 1 clove of garlic
• 3 tablespoons extra virgin olive oil
• 1 tablespoons red wine vinegar
• 1 tablespoons pomegranate molasses
• 1 handful of pomegranate seeds

Method

• Chop the aubergine and courgette into 2 cm . Peel the garlic cloves.
• In a large pan on a medium heat, fry the aubergine and courgette pieces in generous amounts of olive oil, about 5 to 6 minutes on each side, or until golden brown – you will need to do this in batches, adding more oil as necessary.
• Transfer to folded paper towels to drain.
• For the dressing, pick and finely chop the mint leaves. Using a pestle and mortar, crush the garlic and a pinch of sea salt into a paste. When smooth, mix in the extra virgin olive oil, vinegar, pomegranate molasses and mint.
• Arrange the veg pieces on a serving plate, drizzle over the dressing and scatter over the pomegranate seeds.