Eggplant and Pomegranate Salad with Toasted Pine Nuts

Salma Hage
eggplant salad on a black plate and white background
Serves 4
Print recipe
  • Prep time 20 mins
  • Cook time 30 mins
  • Ready time 50 mins

Meaty eggplant (aubergine) and sweet-and-sour pomegranate make a delicious pair here, with toasted pine nuts offering a finishing crunch.

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For the salad

  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 eggplants (aubergines), peeled and cut into large chunks
  • 2 tablespoons olive oil, plus extra for frying
  • 2 garlic cloves, crushed
  • gluten-free flour, for dusting
  • ⅔ cup (3½ oz/100 g) pine nuts
  • 1 bunch parsley, leaves coarsely chopped
  • handful baby spinach leaves, chopped
  • handful pomegranate seeds
  • salt and pepper

For the dressing

  • 4 tablespoons pomegranate juice
  • 1 teaspoon balsamic vinegar
  • juice ½ lemon
  • 4 tablespoons olive oil
  • salt and pepper


Preheat the oven to 200ºC/400ºF/gas mark 6.

Put the coriander and cumin seeds into a mortar and crush them with a pestle. Toast them in a dry skillet or frying pan for a few minutes, or until fragrant.

Put the eggplants (aubergines) into a large bowl and toss with the olive oil, crushed garlic, salt, and pepper. Sprinkle on the toasted coriander and cumin seeds.

Drizzle 1 tablespoon oil onto a baking sheet. Dip the eggplants lightly in the flour. Place them on the baking sheet and roast for 30 minutes, or until chargrilled and slightly crisp. Let cool.

While the eggplants are roasting, mix all the dressing ingredients together and set aside.

Put the roasted eggplants into a bowl, pour 1–2 tablespoons of the dressing, and toss well. Let stand for 10 minutes so the dressing can absorb.

Heat 2 teaspoons of olive oil in a skillet or frying pan and lightly toast the pine nuts until golden.

Add the chopped parsley, spinach, and pomegranate seeds to the eggplants and toss together well. Sprinkle on the toasted pine nuts and serve with the remaining dressing.


Additional notes

Recipe courtesy of Phaidon

Taken from The Middle Eastern Vegetarian Cookbook by Salma Hage, published by Phaidon, priced £24.95 in hardback

MFM supporters can get 30% off by using the discount code MFM30.

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