Aubergine, Chickpea and Walnut Salad with Pomegranate Yoghurt

Aubergine, Chickpea and Walnut Salad with Pomegranate Yoghurt

A few hours of spring sunshine provided the impetus to dust off the barbecue for an impromptu alfresco lunch. I served this salad alongside a pile of venison burgers but it could easily satisfy as a main course dish. It contains many goodies for cholesterol lowering purposes such as chickpeas – your weekly pulse portion – and walnuts which contain the right kind of fat. Pomegranate seeds are great on the antioxidants and delicious too. I adore pomegranate molasses with its perfect balance of sweet and sour flavour. Mixed with no fat yoghurt and Quark, it makes a light and tasty dressing.

For 4 – 6 people:

3 medium aubergines
Olive oil spray
1 tin chickpeas, drained and rinsed
¼ pomegranate, seeds removed
Handful or two of walnut pieces
Small bunch of mint
Black Pepper
2 tablespoons no fat yoghurt
2 tablespoons Quark
1 teaspoon pomegranate molasses

Heat your oven to 180 C.

Cut the aubergines in half lengthways and then cut each half into 3 slices lengthways.
At this point I would usually salt the aubergines for ½ hour but as I was a bit pushed for time I popped them straight into the oven. When I tasted later there was no bitterness, but I leave the salting decision up to you. If you do salt yours, remember to rinse them off well and pat dry with kitchen towel.
Place aubergine slices in a large roasting tin and spritz your olive oil spray 3 -4 times. Then mix the aubergines around a bit.

Put the roasting tin in the oven for half an hour by which time the aubergines should be tender and have taken on a bit of colour.

Remove and place on a serving dish.

In the meantime make the dressing by whisking together the yoghurt, Quark and pomegranate molasses. Set aside.

Once the aubergines are waiting on the serving dish, scatter over the rinsed chickpeas and the pomegranate seeds.
If you are using a packet of walnut pieces you can scatter them over now. If you have walnut halves, roughly chop them and then add to the salad.

Wash and dry a large handful of mint, pick off the leaves and roughly chop. Add to the salad.
Give the salad a good grinding of black pepper.

At this point your dish will be looking very appetising indeed. It seems a shame to cover it up with the dressing so I served it on the side in a bowl which I passed around for everyone to add a dollop to their portion.

27 Responses to Aubergine, Chickpea and Walnut Salad with Pomegranate Yoghurt

  1. I absolutely love pomegranate on a salad. This one looks delicious too.

  2. Karen says:

    SUCH a pretty dish Madeleine and also with some great ingredients too…..we love salads like this and often have them for a light lunch with bread.

    • Madeleine Morrow says:

      Thanks Karen. Makes a lovely lunch as just enough to get the teeth into and feel satisfied unlike a leaf based salad

  3. Sylvia says:

    Looks superb! I would love to try aubergine in different version other than just soups and sauces 😉

  4. Janie says:

    What gorgeous colours, I’m so excited about salads after months of stodge!
    Janie x

    • Madeleine Morrow says:

      Winter salads are the way to go to avoid the stodge but nothing like a large plate of buttery mash on a cold day

  5. Jacqueline says:

    That looks wonderful. I need to eat like this more often. Too many winter comfort dishes at the moment.

    • Madeleine Morrow says:

      If you ate it while the aubergine was still warm and heated the chickpeas it might hit the comfort dish spot

  6. Choclette says:

    That looks so pretty and most appealing too. Pomegranate molasses is such a good ingredient, but I keep forgetting to use it.

    • Madeleine Morrow says:

      I always have a bottle of it in the kitchen and then suddenly realise it has been ages since I added it to anything. Then it goes in everything for a bit!

  7. Pomegranate, aubergine and yoghurt are such a fab combo. Yum.

    • Madeleine Morrow says:

      I eat pomegranate and yoghurt most days and aubergine every week so they are up there with my tip top favourites

  8. I am drooling at this colourful vibrant salad.

  9. This is a fantastic salad full of flavour. I love the smoky aubergine paired with the sweet and tangy pomegranate. Perfect for lunch and for the upcoming summer BBQs.

  10. So, what is Quark? I’ve never heard of it before.

    • Madeleine Morrow says:

      Quark is a dairy product which is very low in fat and I use it as a substitute for anything creamy. I even use it in cheesecake. Most of the big supermarkets sell it in the fridge section alongside the yoghurts. If you enter ‘quark’ in the search section of my blog you will find a few references to it. I use it to mix dips, as a topping for sandwiches (instead of cream cheese) to garnish pilaf or soup. The list goes on and on. Buy a tub and see what you can do with it.

  11. Louisa says:

    Beautiful, so very pretty and so very very healthy! I adore aubergine cooked this way, food of the Gods.

  12. Heidi Roberts says:

    Always good to find another use for the ever versatile chick pea!

  13. What a lovely salad. We try and keep chick peas in the freezer for meals like this. Such a useful ingredient.

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