Grilled Aubergine & Courgette with Pomegranate Dressing
Smoky grilled vegetables with a sweet and tangy pomegranate dressing. A summer delight!
Equipment
- Grill pan or barbecue, Mixing bowl, Whisk, Serving platter
Ingredients
- 2 Aubergines sliced
- 2 Courgettes sliced
- 2 tbsp Olive oil
- Salt and pepper to taste
- For the Pomegranate Dressing:
- 100 ml Pomegranate juice
- 2 tbsp Lemon juice
- 1 tbsp Maple syrup or honey vegan option: maple syrup
- 2 tbsp Olive oil
- 1 clove Garlic minced
- Fresh mint leaves chopped
- Pomegranate seeds for garnish
Instructions
- Preheat grill pan or barbecue to medium-high heat.
- Brush aubergine and courgette slices with olive oil, and season with salt and pepper.
- Grill vegetables for 10-15 minutes, turning occasionally, until tender and slightly charred.
- While vegetables are grilling, prepare the dressing.
- In a mixing bowl, whisk together pomegranate juice, lemon juice, maple syrup, olive oil, and minced garlic.
- Arrange grilled vegetables on a serving platter.
- Drizzle with pomegranate dressing.
- Garnish with fresh mint leaves and pomegranate seeds.
- Serve warm or at room temperature.
Notes & Wine Advice
Serving Tip:
Serve with grilled halloumi or feta for a heartier meal.Wine Advice:
A dry Rosé or a light-bodied Pinot Noir.Nutrition values
Calories: 200 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 10 g | Sugar: 15 g