Aubergine and roasted onion salad with walnuts and mint

Pomegranate molasses is available in larger supermarkets, middle-eastern shops and online

Ingredients (Serves 2 as a side salad)

  • 1 aubergine
  • 1 large onion
  • 2 tbs pomegranate molasses
  • 2 tbs brown sugar handful of walnuts, preferably Iranian
  • handful of fresh mint, leaves picked and chopped


Dice the aubergine into 1 centimetre cubes. Peel, halve the onion and then slice it quite thinly.

Place a pan on your hob on its lowest heat setting. Add a few tablespoons of olive oil to the pan and pop in the vegetables, sugar and a pinch of salt. Add the aubergine and onion and cook very slowly, stirring occasionally until the onion is quite dark brown and the aubergine very soft. This may take an hour or so, but don't rush it by turning the heat up.

Once done, turn out the heat and stir through the pomegranate molasses and scrunch in the walnuts. Allow to cool and fold through the mint. Serve at room temperature as part of a mezze, with pitta breads or some feta or halloumi.

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