Wednesday’s Specials: Grilled Aubergines with Beans, Feta Cheese and Pomegranate Seeds

Love of food is one of the things that defines me. If someone would ask me to present myself in five simple sentences I belive one would be food related. And I adore vegetables… I am not really a meat person (I am not vegan or vegetarian, I love a good piece of steak, but I seldom crave meat) so usually, when I think about food salads and grilled veggies appeal to my imagination. And this combination is a killer! I never cooked this particular recipe, but, parts of it were integrated in other dishes and I can testify that they taste excellent. And so should the combination of all of them, which I will definitely try this weekend (like I told you previously, I am more of a weekend cook).

Ingredients

•  2 small aubergines
• 100g (3 1/2 oz) fine green beans, trimmed
• 1/2 small red onion,finely diced
• 50g (1 3/4oz) feta cheese, crumbled
• 1 pomegranate
• 2tbsp fat-leaf parsley, roughly chopped

For the dressing

• 45ml (3tbsp) balsamic vinegar
• 60ml (4tbsp) extra-virgin olive oil
• 1tsp Dijon mustard
• Pinch of sugar

In a small jar with a fitted lid, shake together the vinegar, oil, mustard and sugar. Season. Slice the aubergines lengthways, 1cm thick. Brush with some of the dressing and season.

Heat a chargrill pan until very hot. Grill the aubergines until charred on both sides, about 1-2 minutes each. Divide between four plates.

Blanch the beans for 1 minute, drain, rinse in cold water and dry on a tea towel. Divide between the plates and top with red onion, feta, pomegranate seeds and parsley. Pour the dressing over each plate. Alternatively, arrange on a large serving platter.

Enjoy!

Via Tesco

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