Please excuse the photo, but I made this as the clock ticked past midnight, me and meh’ boyfriend were really hungry as we couldn’t sleep, a side affect of sleeping past noon cause he’s on holiday from work. Turns out my omnivore boyfriend has developed a love for aubergine, this has made me sooo happy! Like the time he told me how much he loved tofu, so naturally, until he develops a new vegan like I am going to force feed him aubergines. Baba ghanoush is going to my next obsessive aubergine make!
Serves: 4 as a starter, 2 as a main
1 tbsp olive oil
1 medium aubergine/eggplant, sliced into about 8 rounds
salt n’ pepper for seasoning
the seeds from one pomegranate
two handfuls of pea shoots
3 tbsp balsamic vinegar
1 minced clove of garlic
1 tsp dijon mustard
5 tbsp extra virgin olive oil
Heat the tablespoon of olive oil in a griddle pan and rub a little salt and pepper into each side of the eggplant slices, place in the preheated griddle pan and fry for about 4-5 minutes on each side until the aubergine has cooked through and has nice pretty lil’ grill marks. Once the aubergine is cooked place on a bed of pea shoots and sprinkle over the pomegranate seeds, whisk the remaining ingredients together to create a dressing and spoon generously over the salad and enjoy.