Follow The JC on Twitter
This dish is always a hit, and can be served either as a salad or as a vegetarian main course. It is also beautiful as part of a buffet or for a summer meal al fresco.
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves 4 - 6
2-3 aubergines, approx 800g
2 tbsp garlic granules
Salt and black pepper
2 tbsp flat leaf parsley, finely chopped
100ml extra-virgin olive oil
200g fine green beans, trimmed
50ml sesame oil
2 tbsp sesame seeds
150g feta cheese, crumbled
100g pomegranate seeds
Juice of half a lemon
Preheat the oven to 190°C.
Wash aubergines, cut off their ends and dice into 2cm cubes.
Line a large oven tray with parchment paper and add the aubergines, garlic, salt, pepper, most of the parsley and all except 2 to 3 tablespoons of the oil.
Stir well and spread the cubes evenly in one layer, making sure that they don’t overlap. Bake for 40 minutes, until the cubes are golden and squashy inside. Leave to cool for 5 minutes.
Meanwhile warm up a non-stick griddle over a high heat. Add the beans tossed in oil and sesame seeds over one layer. You may need to do them in two or three batches. Cook for 3-4 minutes until they have dark stripes from cooking on the griddle.
Put the cooled aubergines, the beans, half the feta and half the pomegranate on a shallow serving platter.
Prepare the dressing by mixing the remaining olive oil, lemon juice and a pinch of salt and pepper. Mix well and pour over the salad.
Crumble over the remaining feta, scatter the pomegranate seeds, sprinkle the remaining parsley and serve warm or at room temperature.