Ensalada de berenjena y granada

Ingredientes

• 2 small eggplants, peeled and diced into cubes
• 2 tbsp olive oil
• big pinch salt
• pinch sumac (optional)
• 1 bunch arugula, rocket leaves, or any other green of choice
• drizzle olive oil
• 1/4 cup pomegranate seeds, more if desired
• 1/4 cup toasted nuts of choice, like pine nuts or almonds
• handful crispy pita bread or croutons, if desired
• 2 tbsp chopped parsley
• 3 tbsp yogurt
• 2 tbsp mayo
• 1-2 garlic cloves, crushed
• pinch salt

Preparación

1. 1

   --- For the eggplant: ---

2. 2

   Heat the oven to 410 F (210C). Place the peeled, cubed eggplant in a single layer on a parchment lined baking sheet. Drizzle with olive oil, sprinkle with sumac and salt, and toss to combine evenly.

3. 3

   Roast in the hot oven for 10 minutes, then toss eggplant around and roast for a further 10-15 minutes until golden brown. Set aside to cool.

4. 4

   --- For the dressing: ---

5. 5

   In a small bowl, add the yogurt, mayo, garlic and salt. Whisk with a fork until evenly combined, and store in the fridge until ready to use.

6. 6

   --- To assemble: ---

7. 7

   Place the layer of greens you are using (I like arugula or jarjir) on the base of your serving dish- preferably a wide flat dish like pictured not a deep salad bowl. Drizzle greens with a little olive oil if desired.

8. 8

   Top with roasted eggplant, pomegranate seeds, and most of the toasted nuts. Drizzle the yogurt dressing evenly on top, and then add the crispy bread if using. Sprinkle parsley on top, and add a little more toasted nuts for garnish.