My obsession with pomegranates continues. This is by no means a new, or an original, idea. Ottolenghi in style, with a few quirks added by me - I just love it. The addition of fennel lightens it all and the dressing brings it together. Enjoy.
Aubergine, Fennel and Pomegranate Salad
3 small Aubergines (sliced)
1 Fennel Bulb (sliced and washed)
2 Tbsp Lemon Juice
1 Tbsp Olive oil
Seeds from 1/2 a Pomegranate
Fresh Mint (washed)
80ml Greek Yoghurt
2 Tbsp Olive oil
Season the aubergine slices generously with salt before shallow frying in batches until browned and softened.
Place the cooked slices onto a tray lined with paper towel to drain off any excess oil.
Toss the fennel in the lemon juice and olive oil and season with salt and pepper.
Mix all the dressing ingredients together in a bowl.
Layer the aubergine slices, fennel and mint on a serving dish and finish with pomegranate seeds.
Serve with the dressing.