Name: Jacqui Challinor’s smoked eggplant and pomegranate salad
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Ingredients: 2 medium eggplants; 1 lemon, thinly sliced; 2 tbsp white wine vinegar; 100 ml extra-virgin olive oil; 1 clove garlic, finely grated; 2 red shallots, finely chopped; 2 large ripe tomatoes, seeded and finely chopped; Arils from ½ small pomegranate; ½ tsp cumin seeds, toasted and crushed

Jacqui Challinor’s smoked eggplant and pomegranate salad

For lovers of eggplant.

Overhead shot of grilled eggplant slices, finely chopped tomato, pomegranate seeds and olive oil on a round white plate.

Serves 4

Prep

45M

Cook

10M

Total

55M

Skip to Recipe

“This dish is so versatile,” says Jacqui Challinor, executive chef of Sydney’s Nomad. “It works well as a starter with bread or pairs nicely with roasted meat or fish.”

Ingredients

2 medium eggplants

1 lemon, thinly sliced

2 tbsp white wine vinegar

100 ml extra-virgin olive oil

1 clove garlic, finely grated

2 red shallots, finely chopped

2 large ripe tomatoes, seeded and finely chopped

Arils from ½ small pomegranate

½ tsp cumin seeds, toasted and crushed

Method

1.Pierce eggplant all over with a fork. Place a cake rack over a gas burner on high and cook eggplant directly over the flame until skin is blackened and flesh is very tender (10 mins). Place in a colander to drain and cool.

2.Fill a large bowl with water and add lemon slices. Peel blackened skin off eggplant, then dip eggplant into the lemon water to remove any excess skin; drain in a colander.

3.Whisk vinegar, oil, garlic and a pinch of sea salt flakes in a bowl. Stir in shallot and tomato. Gently pull eggplant apart into long strips. Add eggplant to tomato mixture and gently fold to combine. Season to taste.

4.Transfer eggplant mixture to a serving dish. Sprinkle with pomegranate arils and cumin to serve.

Profile Jacqui Challinor

Styling by Vivien Walsh

Ingredients

Method

Related stories