- 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
- 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.