I have a group of friends and when ever we get together we seem to make League tables. For example the league table for the King of Nuts (after much debating it was decided that the raw almond was King, closely followed by the pinenut ... poor cashew came last).
Recently we made a League table of what the 'most female vegetable'. The gentlemen voted eggplant, however the ladies didn't agree. According to the men eggplants were 'smooth and gentle; a vegetable that carries other flavours well'.
The ladies, including me disagreed. Eggplants, although smooth, are dark and brooding. They can be meaty, smokey, robust, yet gentle, subtle and smooth.
This salad backs the ladies up.
The eggplant is smokey and rich in flavour, yet tender in texture. The dressing packs a punch – however the eggplant can carry it well.
Enjoy this salad on any anti pasta plate or mixed with grilled chicken, with hummus or on its own.
4 eggplants, cut into rough wedges
150ml olive oil
Juice of 2 limes
3 tablespoons pomegranate molasses
½ cup roughly chopped coriander and mint
2 tablespoons toasted pine nuts
Preheat oven to 220°C.
Toss the eggplant in a large bowl. Season well with salt and pepper and toss with olive oil. Lay in a single layer on a large baking tray lined with baking paper.
Roast for 50 - 60 minutes or until the eggplant is slightly charred and tender.
Remove from the oven. Place in a bowl along with any of the oil. Pour over the lime juice and pomegranate molasses and leave to cool to room temperature.
Just before serving scatter with chopped herbs and pine nuts.