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Aubergine Salad

Walnuts and pomegranate pearls add a special flavour and texture to this roasted brinjal salad. This is a Sanjeev Kapoor exclusive recipe.

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Aubergine Salad

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Main Ingredients Aubergines/brinjals round, Onion
Cuisine Fusion
Course Salads
Prep Time 31-40 minutes
Cook time 0-5 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Aubergine Salad

  • 1 large Aubergines/brinjals round roasted, peeled and cut into cubes
  • 1 large Onion halved and separated into layers
  • 1 large Tomato seeded and cut into triangles
  • Walnut kernels minced
  • 1 tablespoon Garlic
  • 1 tablespoon Lemon juice
  • 2 tablespoons Fresh parsley chopped
  • 2 tablespoons Olive oil
  • ½ cup Fresh pomegranate pearls
  • to taste Salt

Method

  1. Combine aubergine, onion and tomato in a bowl and mix lightly.
  2. Add walnuts, garlic and lemon juice and toss to mix. Add 1 tablespoon chopped parsley, olive oil and pomegranate pearls and toss well. Add salt, mix again and refrigerate for ½ hour.
  3. Serve chilled garnished with remaining chopped parsley.
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