Smoked aubergine, pepper and walnut salad with pomegranate

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 6–8


By Sabrina Ghayour


  • 4 large aubergines, pricked with a fork
  • 3 large red peppers
  • 50g/1¾oz walnuts, roughly chopped
  • 1 small bunch (about 30g/1oz) flatleaf parsley, roughly chopped (reserve some for garnish)
  • 2 fat garlic cloves, crushed
  • 6 tbsp olive oil, plus extra for drizzling
  • ½ lemon, juice only
  • pinch ground cinnamon
  • sea salt flakes and freshly ground black pepper

To serve

  • 75ml/2½fl oz pomegranate molasses
  • 100g/3½oz pomegranate seeds
  • flatbreads, warmed
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