Eggplant and Pomegranate Salad with Toasted Pine Nuts
WHAT YOU'LL NEED
1 Tablespoon coriander seeds
1 Teaspoon cumin seeds
2 Eggplants (aubergines), peeled and cut into large chunks
2 Tablespoons olive oil, plus extra for frying
2 Garlic cloves, crushed
Gluten-free flour, for dusting
2/3 Cup (3.5 oz / 100 g) pine nuts
1 Bunch parsley, leaves coarsely chopped
Handful baby spinach leaves chopped
Handful pomegranate seeds
Salt and pepper
4 Tablespoons pomegranate juice
1 Teaspoon balsamic vinegar
Juice 1/2 lemon
4 Tablespoons olive oil
LET'S GET COOKING
Preheat the oven to 400ºF.
Put the coriander and cumin seeds into a mortar and crush them with a pestle. Toast them in a dry skillet or frying pan for a few minutes or until fragrant.
Put the eggplants (aubergines) into a large bowl and toss with the olive oil, crushed garlic, salt, and pepper. Sprinkle on the toasted coriander and cumin seeds.
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