Image by Steve Brown
Ingredients (6)
- 2 x 500g (large) eggplants
- 2 vine-ripened tomatoes, cut into 2cm pieces
- 1/2 bunch mint, leaves picked
- 2 spring onions, thinly sliced
- 2 tbsp pomegranate molasses (see note)
- 2 tbsp olive oil
Method
- Step 1 Using a fork, prick eggplant skins all over, then place each one directly over a medium gas flame. Cook, turning every couple of minutes with tongs, for 12 minutes or until skin is charred and blackened, and flesh is soft when pierced with a skewer. (If you don’t have a gas stove top, cook eggplants over a barbecue grill plate.) Place the eggplants in a bowl and cool.
- Step 2 Peel skin from eggplants, then place flesh in a sieve over a bowl for a few seconds to drain excess moisture. Using your hands, shred eggplant into strips. Place in a single layer in a large bowl with tomatoes, mint and spring onions.
- Step 3 Drizzle the monk’s salad with pomegranate molasses and olive oil, then season with salt to serve.