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SALAD
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4 Large Firm Skinned Aubergines
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For Frying Oil
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1 Large Fennel Bulb
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1/4 tsp Baharat
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1/4 lemon juice
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1 Lemon, Zested
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Drizzle olive oil
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3 tbsp tahini
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Generous Drizzle pomegranate molasses
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2 tbsp honey
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Handful Toasted Pistachios
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4 tbsp Pomegranate Arils
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8 - torn mint leaves
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BAHARAT SPICE MIX
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2 tsp Ground Nutmeg
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2 tsp Allspice
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1 tsp paprika
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1 tsp Ground Coriander
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1 tsp ground cinnamon
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1 tsp Ground Cloves
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1 tsp Ground cumin
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1/2 tsp ground cardamom
Serves 6 – 8.
SALAD METHOD:
- Use a vegetable peeler and peel away strips of the skin of the aubergines from top to bottom, leaving alternating stripes. Cut the aubergines in 1cm slices. Heat the oil in a skillet and fry the aubergine slices until soft and golden brown. Set aside on paper towel to drain the excess oil and allow to cool.
- In the meanwhile, shave the fennel bulb using a mandolin. Place in icy cold water and allow to stand until you are ready to assemble the dish.
- Just before serving, place the aubergine slices on a platter. Sprinkle the baharat spice over. Drain the fennel shavings and pat dry. Top the aubergine with the fennel and squeeze the lemon juice over the dish. Top with the lemon zest, olive oil, tahini, pomegranate molasses and honey.
- Finally, add the pistachios, pomegranate arils and torn mint leaves. Serve as an accompaniment to a meat or poultry dish, or as a main course with a fresh green salad.
BAHARAT SPICE MIX METHOD:
- Mix well and store in an airtight container.
