Smoked aubergine salad
Serves: 4 as part of a mezze
Prep time: 15 msTotal time: 
Recipe photograph by Liz and Max Haarala Hamilton
Smoked aubergine salad
Serves: 4 as part of a mezze
Prep time: 15 msTotal time: 
See more recipes
Nutritional information (per serving)
Calories
126Kcal
Fat
6gr
Saturates
1gr
Carbs
12gr
Sugars
11gr
Fibre
6gr
Protein
3gr
Salt
0.1gr
Itab Azzam & Dina Mousawi
Syrian TV producer Itab Azzam and British-Iraqi actress Dina Mousawi worked together on a theatre project with Syrian refugees and bonded over a love of food. They began collecting recipes from the people they met, and turned them into a new cookbook, Syria: Recipes From Home.
See more of Itab Azzam & Dina Mousawi’s recipes
Itab Azzam & Dina Mousawi
Syrian TV producer Itab Azzam and British-Iraqi actress Dina Mousawi worked together on a theatre project with Syrian refugees and bonded over a love of food. They began collecting recipes from the people they met, and turned them into a new cookbook, Syria: Recipes From Home.
See more of Itab Azzam & Dina Mousawi’s recipes
Ingredients
- 2 aubergines
- 3 tbsp finely chopped flat-leaf parsley
- ¼ each red, yellow and green pepper, deseeded and finely diced
- 1 large tomato, diced
- 25g walnuts, chopped
- 40g pomegranate seeds
- 2 tbsp pomegranate molasses
- juice of ½ lemon
- a drizzle of extra-virgin olive oil, to serve
Step by step
Get ahead
Keep in the fridge for 24 hours.
- This works best if you use a gas hob (or a charcoal barbecue), but you use a regular grill. Put the aubergines over a flame (or under a preheated grill); turn regularly, until charred. Put in a colander set on a plate; leave to cool.
- Peel the aubergine and put the flesh in a bowl. Mash with a fork; add the remaining ingredients. Mix everything together, season and drizzle with olive oil. It couldn’t be easier.
Chef quote
A great starter to drum up when you are in a rush, because it's so quick yet utterly healthy and delicious.
