Grilled Aubergine Salad



3 Dutch aubergines, cut into ½ cm slices length-ways
½ cup Zaytuna Olive Oil
¼ tsp Supreme Turmeric Powder
2 tsp Supreme Cumin Powder
1 tsp Supreme Chilli Flakes
1 tsp Supreme Chilli Powder
Salt to taste
1 cup greek yogurt
½ cup Pomegranate seeds
⅓ cup chopped parsley
⅓ cup chopped mint
¼ cup pomegranate molasses
Handful of Supreme Pistachios (chopped)


In a bowl mix together; olive oil, cumin powder, turmeric powder, chilli powder, chilli flakes and salt. Heat a griddle pan over high heat. Brush both sides with the olive oil mix and cook on a griddle pan until both sides are golden and slightly charred. Arrange grilled aubergine on a serving platter and drizzle over yogurt and pomegranate molasses. Scatter over chopped mint, chopped parsley, chopped pistachios, pomegranate seeds and serve immediately.

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