Chargrilled Aubergines with Sumac, Pomegranate & Mint
Chargrilling aubergine adds a smoky flavour that, when paired with the sharp tang of sumac, creates a perfect blend that can be complemented with salty, creamy whipped feta. Sumac is a spice used in Middle Eastern cuisine that adds a lemony taste. Sprinkling pomegranate seeds injects an extra twist of tart sweetness that further enhances the dish.
Serve as a starter with warm flatbreads or as part of a sharing platter with grilled fish or meat.
- Serves: 4 as a starter
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
Ingredients:
- 2 large aubergines, cut into quarters lengthways
- 2 tbsp olive oil
- Sea salt
- 3 tsp Sumac
- 1 small bunch fresh mint, leaves picked
- Pomegranate seeds
To serve:
- Whipped feta and chilli oil
- Warm flatbreads
Method:
- Brush the aubergines with oil and season with salt. Sprinkle liberally with sumac.
- Heat a grill pan until smoking hot. Add the aubergine, turn down the heat and cook for 3-4 minutes on each side until charred, golden brown and soft.
- Add mint leaves and a handful of pomegranate seeds.
- To make the whipped feta - place 200g feta cheese, 150g Greek yogurt and 2tbsp extra virgin olive oil in a small food processor. Blend until smooth and creamy.
- Serve the griddled aubergine with whipped feta, warm flatbreads and a drizzle of chilli oil.