Prep 15 min Cook 15 min

A unique and delicious recipe from Aleppo in Syria with aubergines, yoghurt and tahini laced with a pomegranate dressing.

In the late 90s, Marcelle was based at the US Embassy in Amman, Jordan and it was one of the most enjoyable tours we spent during her career in the US Foreign Service.

What added to the enjoyment, was our frequent trips to Damascus in Syria where we were feasted with an unlimited choice of Persian carpet shopping and of course food. One particular dish was this aubergine salad from Aleppo. Serve it as a starter dish with pitta bread or as a side dish with your next grilled chicken or beef dish.

Aubergine Yoghurt And Pomegranate Salad

Derek Farwagi

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Prep Time 20

Cook Time 20

Calories

Ingredients

olive oil for brushing
2 globe aubergines trimmed and sliced lengthwise
1 ½ tbsp pomegranate molasses
1 ½ tbsp red or white wine vinegar
3 tbsp olive oil

Yoghurt Sauce

½ cup whole or fat free milk yoghurt
zest of a lemon
1 tbsp tahini paste
2 large garlic cloves crushed
2 tbsp pine nuts
¼ cup pomegranate seeds (if in season)
2 tbsp coarsley chopped flat parsley

Instructions

Preheat your broiler to high. Line a baling tin with foil, brush it with olive oil and add aubergines flesh side down. Broil for 10 to 15 minutes until the skins are blistered and the flesh feels soft but not too soft.
When the aubergines are cool enough to handle, use a spoon to scoop the flesh into a colander and let drain for a few minutes.
In a shallow serving dish, cut aubergines flesh into long strips and then into chunks. Combine the pomegranate molasses, vinegar and olive oil; season with salt and pepper; beat well with a fork and pour over aubergines. Turn the pieces to coat well.
For the yoghurt sauce, beat the yoghurt with lemon zest, tahini and garlic.
Toast the pine nuts in a dry skillet over medium heat for about three minutes , skins the pan until brown spots appear on the nuts. Keep an eye on them since they can burn quickly.
Sprinkle over the dish and garnish with pomegranate seeds and parsley.

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