Guaranteed attention getter, and great way to encourage more people to eat aubergines. This recipe combines the fried aubergines with a delicious garlicky, minty dressing, a dollop of creamy milk kefir and the little pops of sweet pomegranate seeds. All resulting in a deliciously vibrant, slightly smoky-tasting summer dish.
Season: mid-summer - mid-autumn
Makes: 4, as a starter
Time: 20 minutes
1 - 2 medium-sized aubergines, cut into 1cm-thick slices
A good amount of your preferred high-temperature stable cooking oil
1 - 2 garlic cloves, peeled
handful of fresh mint, finely chopped
3 tablespoons extra virgin olive oil
1 tablespoons red wine vinegar
6 - 9 tablespoons of thick and creamy milk kefir (or Greek-style yoghurt)
handful of pomegranate seeds
1 tablespoon pomegranate molasses (optional)
On medium heat in a large pan, fry the thick aubergine slices in batches and use a good amount of oil, as aubergines are notorious for soaking up a lot of oil.
It should take around 6 minutes, or until the aubergine slices are golden brown. When they are ready, transfer to a plate lined with paper towels. Allow to drain and cool.
You can use a blender or a pestle and mortar to make the dressing - add the garlic and a pinch of sea salt and blend or bash into a paste. Mix in the chopped mint leaves, olive oil, red wine vinegar, and pomegranate molasses, if using.
Place the aubergine slices on a serving plate and top with the kefir (or yoghurt), drizzle as much or as little dressing as you prefer, and sprinkle the pomegranate seeds over.