65. Rocket Aubergine Pomegranate Salad

This is such a bold combination of flavors, each forkful a delight in its own right.
The pepperiness of the rocket leaves, the crispiness and comfort of the fried aubergine discs, the deep nuttiness of toasted walnuts, and sweetness of fresh pomegranate seeds, all topped with a rich tangy pomegranate molasses dressing...

Ingredients:

For the salad:
long slender aubergines
rocket leaves
tomato, diced small
onion, very finely sliced and salted
fresh pomegranate seeds
toasted walnut

For the dressing:
pomegranate molasses
olive oil

Method:

Thinly slice the aubergines into discs, microwave for 5 minutes, then fry until golden.
Set aside to cool on a paper towel.
Spread the rocket over the base of the serving dish, top with the tomato and onion.
Sprinkle on top the cooled aubergine, pomegranate seeds, and walnuts.
To make the dressing, whisk together the pomegranate molasses and the olive oil and pour over the salad just before serving.

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