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| 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
- 1 large round aubergines/brinjal, roasted, peeled and cut into cubes
- 1 large onion, halved and separated into layers
- 1 large tomato, seeded and cut into triangles
- 6-8 walnut kernels, minced
- 1 tablespoon chopped garlic
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- ½ cup fresh pomegranate pearls
- Salt to taste
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.
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