This is a classic salad from Sicily, great anytime but especially good for a gathering, can be made a few hours ahead and perfect for vegans. Serves 4-6
2 large aubergines, cubed, 2cm approx.
Salt, Sunflower oil to fry
3 tablespoons olive oil
2 red onions, diced, 2 sticks celery, diced
½ teaspoon chilli flakes, 250g cherry tomatoes
2 tablespoons pomegranate molasses
1 teaspoon sugar, 50g capers, 50g dates, chopped
50g toasted almonds, chopped, Handful mint, chopped
2 tablespoons pomegranate seeds
Heat a wide shallow pan with a generous amount of sunflower oil, season the aubergine and fry in batches, drain on kitchen paper. Heat the olive oil, sauté the onion and celery together. Add the chilli flakes, cherry tomatoes, pomegranate molasses, sugar, capers and dates, add back the fried aubergine, stir well. Cover and simmer gently for 5 minutes, turn off the heat and allow to cool to room temperature. Add the almonds, mint & pomegranate seeds just before serving. Taste for seasoning.
