Grilled Aubergines and Pomegranate Dressing - Recipe - (2011)

Grilled Aubergines and Pomegranate Dressing - Recipe - 2011

6 SERVINGS

6 small aubergines (approx. 10 cm long)
olive oil
sea salt
3 tbs butter
1 small onion (or shallot), finely chopped
2 cups pomegranate juice
1/2 cup chicken stock
1/4 cup pomegranate molasses
1 tbs cornstarch and 2 tbs water to make a
paste
salt and pepper
fresh pomegranate seeds
fresh mint leaves
1/2 cup toasted pine nuts

1

Preheat oven 200°C. Peel the aubergines
in strips and slice them lengthways in thin
slices keeping the tops intact. Brush all over
with olive oil. Fan out each aubergine and
press down on it to expose and flatten the
insides. Season with sea salt. Roast in the
oven for 15 minutes until golden and
cooked. Remove to cool.

2

To make the sauce, heat the butter in a
medium saucepan and sautée the onions until
soft. Add the pomegranate juice, chicken stock
and bring to a boil. Keep on high heat for
about 10 minutes to concentrate the flavour
and allow some liquid to evaporate. Stir in the
cornstarch paste to thicken the sauce slightly.
Remove from heat and stir in the pomegranate
molasses. Season with salt and pepper. Place
the cooled grilled aubergines on small plates
and drizzle some of the sauce on top. Garnish
with the mint leaves, toasted pine nuts and
fresh pomegranate seeds.

Source:Grilled Aubergines and Pomegranate Dressing - Recipe - (2011)

Grilled Aubergines and Pomegranate Dressing - Recipe - 2011