- Prep: 5M
- Cooking: 20M
- Total: 25M
- Difficulty: easy
This delicious recipe, along with the Jewelled Quinoa Salad with Lemon Tahini Dressing, was inspired by my travels to Dubai. I love Middle Eastern food and the idea of sharing large plates with friends so you can try a little bit of everything. Cooking your aubergine on a griddle pan gives it a lovely charred flavour, and the tanginess of the pomegranate molasses contrasts beautifully the creamy coyo and sweet caramelized red onions. I think you’re going to really love it!
Salt and pepper
½ a red onion
1 tablespoon of honey
5g of fresh mint leaves
125g of coconut yoghurt
4 teaspoons of pomegranate molasses
Heat your griddle pan on the hob whilst you slice the aubergines into rounds. Drizzle them with olive oil and sprinkle with salt and pepper before cooking them on the griddle pan in batches until cooked through and slightly charred. This should take a few minutes on each side.
Peel and finely slice the onion, then cook this over a gentle heat in a little olive oil until the onion turns translucent. It will take about 10 minutes for the onions to cook through. In the final minute, add the honey and stir it into the cooked onions.
While the onion cooks, finely chop the mint leaves and stir them into the coconut yoghurt.
Finally, assemble the dish by placing the aubergines on a serving place, sprinkle over the caramelized red onions, dollop with minted coyo and drizzle over the pomegranate molasses!