Warm Eggplant, Pomegranate, Onion Salad
COOK TIME: 5 hrs 45 mins
SERVINGS: 4
INGREDIENTS
olive oil 8 tbsp
pomegranate molasses 6 tbsp
runny honey 2 tbsp
coriander seeds 2 tsp
black peppercorns ¼ tsp, ground
eggplants 3 medium (about 750g)
red onions 1½ small, whole one thinly sliced
coriander ½ a small bunch, leaves finely chopped
pomegranate seeds 75g
feta 50g, finely crumbled
INSTRUCTIONS
STEP 1
Heat the slow cooker to low. Whisk together the oil, pomegranate molasses, honey, coriander seeds and black pepper. Slice the eggplants into 1cm-thick rounds and, working quickly, brush both sides of each slice with some of the oily dressing before layering up in the slow cooker with the sliced onion. Alternate layers of aubergine and onion, packing the eggplants evenly but snugly, until all the slices have been used.
STEP 2
Drizzle the remaining dressing all over the top, then cover with a clean tea towel before adding the lid. Cook for 5 hours until the eggplants are super-soft.
STEP 3
Scoop the eggplants from the cooker onto a platter and leave to cool for 15-20 minutes or until just warm. Very finely dice the onion half and scatter most of it over the aubergines, with most of the coriander and most of the pomegranate seeds. Season with salt then toss everything gently through the veg. Toss the left-over onion, coriander and pomegranate seeds with the crumbled feta in another bowl. Scatter the feta mixture over the eggplants and serve.
Thanks to olivemagazine for this recipe.