Aubergine salad
A delicious menopause mezze meal
Mezze meals are great to share and perfect for casual dining.
Aubergine’s are full of essential B vitamins including B1 and B6 and potassium. In addition, they’ve got high mineral content - copper, magnesium and manganese, all beneficial in maintaining dem healthy menopause bones!
Team this salad up with flat breads, dips and our Roasted Cauliflower and Cumin
Serves: 4 as part of a mezze
Prep time: 10 minutes
Cook time: 45 minutes
This recipe was adapted from Syria: Recipes from Home by Itab Azzam and Dina Mousawi
Ingredients
2 medium aubergines
Handful of parsley, finely chopped
1 each red and yellow pepper, deseeded and finely chopped
12 cherry tomatoes chopped
Handful of walnuts, roughly chopped
2 tbsp pomegranate molasses
Juice of a lemon
Sea salt and pepper, to season
Extra virgin olive oil to serve
Method
Preheat the oven 200 degrees (fan oven)
Place the aubergines on the top oven rack for 45 minutes, or until soft to touch, turning a couple of times.
Remove and allow to cool on a rack or in a colander. Once cool to touch peel off the skin.
Once peeled and cooled, cut into cubes, place the aubergines in a bowl, mash with a potato masher and add the remaining ingredients. Mix together, season with salt and pepper and drizzle with olive oil.