Sometimes the best things in life and cooking are simple. This is certainly the case with this salad. With little effort, the maximum yum (well, I guess yum really isn’t a word but it kind of rhymes nicely with maximum).
It is a side dish to accompany fish or meat. I have tried this with smoked salmon and it worked wonderfully. Add your favourite Italian song to the mixture and I guarantee you will simply have a stunning Italian meal!
Aubergine and Mint Salad
1 bunch of fresh mint
3 tbs extravirgin olive oil
1 tbs white wine vinegar
coarse ground salt
Cut the aubergines into slices (about 1 cm thick).
These steps you can skip, in case you believe that your aubergines do not hold a grudge, i.e. are not the bitter kind: Spread the slices on a tray and sprinkle the salt onto the slices. Leave them for about 40 minutes. Wipe off the liquid that has come out of the aubergines.
Grill the aubergine slices (I used the grill of my oven at 200C). After the first 5 minutes, flip them and continue grilling for another 5 minutes. Chop the fresh mint. Extract the seeds from the pomegranate.
Mix the grilled aubergine slices, chopped mint and pomegranate seeds in a bowl. Combine the olive oil and vinegar, stir and add to the bowl. If you skipped the previous steps of salting, you can add some salt as well. Mix well and serve with the meat or fish of your choice.
And finally, here is one of my favourite Italian tunes: