Aubergine with Pomegranate Dressing

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.
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Vintage of the Month - MacLachlan

We will decorate any of our standard shapes to order. If you would like to own something in one of the original tartan designs made by ANTA we will be taking orders throughout July and deliver to you in August.

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