Recipes>Aubergine Recipes
Souk Salad with Spiced Aubergines and Pistachio Yoghurt
by Rachel de Thample from FIVE
Serves 4
All the herbs, vegetables and spice packed into this pretty salad are hugely energising and what’s more, it contains 4 of your 5 a day!
Discover more delicious Aubergine recipes
From smoky dips to rich curries
From the book
FIVE
Rachel de Thample
FIVE
150 delicious recipes to help you boost your daily dose of fruit and veg
Easy recipes to inspire nutritious eating
Fresh and creative flavour combinations
Buy From
Introduction
This makes an impressive party piece. Equally, it’s a stunning packed lunch to tote into work to make your colleagues weep (pack the dressing in a lidded jam jar and dress just before serving). All the herbs, veg and spice packed into this pretty salad are hugely energising.
Tags
Ingredients
| 4 | handfuls of mixed salad leaves |
|---|---|
| 2 | handfuls of fresh herbs (use 2–3: mint, parsley, dill, coriander, chives, basil, tarragon, sorrel) |
| 2 | large handfuls of mixed seasonal veg* |
| a gloss of olive oil | |
| 2 | pomegranantes |
| a handful of edible flowers (optional) | |
| sea salt and ground pepper | |
| FOR THE SPICED AUBERGINES | |
| 2 | aubergines |
| 1 | garlic clove, chopped |
| a good gloss of olive oil | |
| 1 tbsp | cumin seeds |
| 1 tsp | sweet paprika |
| 1 tsp | ground cloves |
| 1 tsp | ground cinnamon |
| a pinch of chilli powder | |
| FOR THE PISTACHIO YOGHURT | |
| 6 tbsp | shelled pistachios |
| a large handful of fresh mint | |
| 250g | natural yoghurt |
| 1–2 tsp | olive oil |
Method
Preheat the oven to 220°C/Gas 7. Place a baking tray on the top shelf to heat up.
First, make the aubergines. Halve the aubergines lengthways. Make 1cm deep cuts on the diagonal, about 2cm apart. Repeat in the opposite direction, creating a criss-cross pattern. Rub the chopped garlic over the top. Dust with salt and pepper. Gloss with a generous drizzle of olive oil. Roast on the heated tray for 40 minutes until tender.
Mix up the aubergine spices. Dust over the cooked aubergine. Roast for another 5 minutes.
For the pistachio yoghurt, whizz the pistachios with the mint and yoghurt in a blender or food processor until smooth. Alternatively, grind the pistachios in a pestle and mortar, add the mint, pound it to a paste and whisk into the yoghurt. Season, to taste. Trickle in a little olive oil, as needed.
Clean your salad leaves. Mix in a large bowl with your herbs and seasonal veg. Sprinkle over a pinch of salt and pepper, gloss with a drop of olive oil and mix well.
Roll the pomegranates on a firm surface to loosen the seeds. Place a sieve over a bowl. Cut the pomegranates over the sieve so the juices are caught in the bowl. Pluck the seeds from the pomegranates: I do this by inverting the pomegranate halves; gently tease any stuck seeds out with your fingers. Remove any white pith from your pile of seeds. Drizzle the pomegranate juice over the salad. Divide between plates.
Dollop with some pistachio yoghurt. Plonk a spiced aubergine half on each salad. Finish with the pomegranate seeds and the edible flowers, if using. Serve the remaining yoghurt on the side.
*My favourite mix is thinly sliced radishes (toss the leaves in with the salad leaves), thinly sliced cucumber rounds, tender purple sprouting broccoli florets, thinly sliced red onions (gently softened by placing them in a sieve and pouring boiling water over) and shavings of fennel (add the fronds to the herb mix).
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Aubergine Recipes
View all
Jamie Oliver’s Steak and Sticky Aubergine Salad
by Jamie Oliver from Eat Yourself Healthy
Ixta Belfrage’s Sweet Potato Gnocchi with Spiced Aubergine Ragout
by Ixta Belfrage from FUSÃO
More Salad Recipes
View all
Jamie Oliver’s Steak and Sticky Aubergine Salad
by Jamie Oliver from Eat Yourself Healthy
Alison Roman’s Lemony White Beans and Escarole with Anchovy and Parmesan
by Alison Roman from Nothing Fancy
More Dinner Party Recipes
View all
Mary Berry’s Skate Wing with Caper Sauce and Samphire
by Mary Berry from Mary 90: My Very Best Recipes
Roast Turbot and Clams with Chorizo Pigs in Blankets
by Emily Scott from Home Shores
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
