Eggplant & Pomegranate Salad w/ Harissa



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Eggplant & Pomegranate Salad w/ Harissa
- Prep: 10 min
- Total: 25 min
Vegetables
Ingredients
NOTE: this recipe is suitable for one big portion or two smaller one's.
For prepping the eggplant:
- 1 eggplant (cut into pieces)
- ¼ cup vegetable oil + 3 tbsp olive oil
- salt & pepper to taste
For the dressing:
- 3 tbsp olive oil
- 1 tbsp Harissa
- 2-3 tbsp honey
- 1 tsp Pimenton (smoked pepper powder)
- 1 tsp tomato puree
- salt & pepper to taste
For garnish:
- pomegranate seeds
- pistachios
- mint leaves
- chili flakes (optional)
This recipe was inspired by Nigella Lawson's eggplant and Harissa w/ pomegranate molasses.
Instructions
1. Cut the eggplant and fry the pieces in ¼ cup sunflower oil on medium heat until golden brown on both sides. Keep an eye on the eggplant pieces and remove them after 7-10 minutes with a slotted spoon. Place the pieces on kitchen towel paper to release some of the excess oil
2. In a bowl prepare the dressing and mix well.
3. Place the fried eggplant pieces on a plate and sprinkle on the dressing. Then garnish with pomegranate seeds, pistachios, and mint leaves. Serve on toast, as a side, in a salad or in a wrap and enjoy!
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