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Aubergine and pomegranate salad
ingredients
servings
4
Aubergine
2 unit
Pomegranates
1 half
Black olives
2 spoons
Lemon juice
4 spoons
Salt
1 pinch
Fresh mint
6 leafs
Fennel
to taste
Extra virgin olive oil
3 spoons
Side Dishes from world
Aubergine and pomegranate salad
Aubergine and pomegranate salad
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
In Greek and Middle Eastern cuisine the combination of aubergine and pomegranate is very usual and the result is surprising. Plus, let's face it, it's a lot of Christmas!
preparation
step 1
Cut the aubergines in half and place them on a baking sheet lined with parchment paper. Practice the incisions on the pulp with a knife and bake at 220 ° C until they are very soft. This operation takes about 30 minutes.
step 2
Once ready, extract the aubergines from the oven and let them cool, then extract the pulp and cut it into small pieces (some blend it).
step 3
In a bowl, combine the aubergine pulp, the olives and the pomegranate seeds, then add the aromatic herbs, salt, lemon juice and oil. If you want, you can also add a couple of generous spoonfuls of natural soy yogurt.
step 4
Stir and leave to rest for at least 30 minutes before serving.
