Pomegranate & Aubergine salad (Serves 6 to 8) – FEASTS Page 52

April 7, 2019

Sabrina was the one that first introduced me to Rose Harissa, and since I have been totally addicted.  I always have stock of it, and I like to use often in my cooking.  It’s versatile and actually goes so well with both veggies and meats.  This salad I served up for Easter.  It’s not only a pretty centre piece, but it also certainly makes your taste buds come alive.  My advice is to leave the green salads for a another day and have something different.


Note: These are not my recipes, they are taken directly from the food author and are recipes I have enjoyed cooking.




250ml Vegetable oil,

2 – 3 x Large aubergines (cut into chunks / sliced),

2 x tbsp olive oil,

150ml x Pomegranate molasses,

1 x tbsp Rose harissa,

2 – 3 x tbsp honey,

2 x tbsp tomato puree,

2 x slices of sourdough bread (grilled and cut into chunks),

150g x Sundried tomatoes (cut into strips),

1 x Bunch of parsley (chopped),

200g x Pomegranate seeds,

100g x Pistachio nuts,

Salt and pepper to taste.




  1. In a large frying pan, heat the vegetable oil,

  2. Prepare a large plate with some kitchen towel,

  3. Add the aubergines to the hot oil and fry for around 10 minutes, until they are golden.  Ensure you turn them so they do not burn,

  4. As they are cooked, place the aubergines onto the kitchen towel so the excess oil can be withdrawn,

  5. In a large bowl add the olive oil, molasses, harissa, honey and tomato puree and mix well,

  6. Add the bread cubes and coat them well with the mixture,

  7. Add the cooled aubergines, sundried tomatoes, parsley, pomegranate seeds and pistachios and season to taste,

  8. Cover the bowl with clingfilm and allow the salad to stand at room temperature for 30 minutes before serving,

  9. Tastes even more amazing the next day…..if it lasts that long.











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