|Doug and Rubina hold each other's books at the London Book Fair 2015|
Rubina agreed, as long as I mentioned that the recipe was given to her by a friend.
Since our Lenten season has begun, this is an appropriate and delicious recipe to serve!
Armenian Aubergine and Pomegranate Salad
1 cup fine (#1) bulgur
1 cucumber, cut into a neat dice
1 large aubergine (eggplant), cut into small cubes
1 red pepper, cut into small cubes
5 Tbsp. olive oil
1 Tbsp. dried mint
1 Tbsp. parsley (or more)
1 Tbsp. paprika
Salt and pepper, to taste
1 pomegranate, seeded (if available)
1 lemon - juiced
1 tbsp. pomegranate molasses
2 to 3 Tbsp. extra virgin olive oil
Soak the bulgur in 2 cups of salted boiling water until all the water is absorbed. Allow bulgur to cool. When bulgur is cool, mix in the diced cucumber, spices and herbs. Season with salt and pepper to taste.
Fry the aubergine over a low heat in olive oil until golden then add the pepper and cook until well done. Leave to cool.
When cooled add the aubergines, pepper, and pomegranate seeds to the bulgur mixture.
Prepare the dressing and pour over the salad. Gently mix until combined.Store the salad in the fridge for at least 4 hours before serving.