Aubergine Salad Walnuts and pomegranate pearls add a special flavour and texture to this roasted brinjal salad. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Jun 2016 in Recipes Course New Update Main Ingredients Aubergines/brinjals round, Onion Cuisine Fusion Course Salads Prep Time 31-40 minutes Cook time 0-5 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Aubergine Salad 1 large Aubergines/brinjals round roasted, peeled and cut into cubes 1 large Onion halved and separated into layers 1 large Tomato seeded and cut into triangles Walnut kernels minced 1 tablespoon Garlic 1 tablespoon Lemon juice 2 tablespoons Fresh parsley chopped 2 tablespoons Olive oil ½ cup Fresh pomegranate pearls to taste Salt Method Combine aubergine, onion and tomato in a bowl and mix lightly. Add walnuts, garlic and lemon juice and toss to mix. Add 1 tablespoon chopped parsley, olive oil and pomegranate pearls and toss well. Add salt, mix again and refrigerate for ½ hour. Serve chilled garnished with remaining chopped parsley. #Aubergines/brinjals round #Fresh parsley #Fresh pomegranate pearls #Garlic #Lemon juice #Olive oil #Onion #Salt #Tomato #Walnut kernels Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article