Roasted Brinjal and White Bean Salad

My first Meat-Free Monday of the year could not have been any better.  I was browsing through the latest Woolworths Taste Magazine (one of my favourite food magazines) and came across this amazing salad recipe: Roasted brinjal (also called eggplant or aubergine) and yoghurt salad with white bean puree, coriander dressing and pomegranate molasses.


Admittedly though, I was a bit sceptical about the pomegranate molasses.  Every element of this salad is delicious individually; the brinjals are beautifully roasted complementing the sumac, the white bean puree can be used as a dip or eaten right out the blender, the coriander dressing is refreshing and even the pomegranate molasses tasted good.



The salad also uses sumac which is my new favourite spice and I am always on the look out for new ways to use it!  Basically, it has everything I love in it.





    When you mix all the elements together it just an explosion of delicious, complementing flavours, and I will admit the pomegranate brings the whole thing together, complementing the tanginess of the yoghurt and sourness lemon juice perfectly.


ALSO, it is actually a filling, substantial meal.  Some salads have the tendency of leaving you empty, but this is a proper meal.  That said, it would be the perfect side to roast lamb.


Roast Brinjal and White Bean Salad

Adapted from Woolworths Taste Magazine, January/February 2015

Serves 2 (main) or 4 (side)

  • 2 large brinjals
  • 2 Tbsp olive oil
  • 3 Tbsp sumac and extra for sprinkling later
  • 1 cup plain yoghurt (low-fat or double cream)
  • Salt, to taste

White Bean Puree

  • 2 tins butter beans, drained
  • 1 Tbsp olive oil
  • 1/2 lemon, juiced
  • Salt, to taste

Coriander Dressing

  • 30g coriander
  • 1 clove garlic
  • 1 lemon, juiced
  • 1 Tbsp olive oil
  • salt, to taste

Pomegranate Molasses

  • 1 Tbsp pomegranate concentrate
  • 3/4 cup water
  • 3 Tbsp sugar
  1. Preheat the oven to 180C
  2. Cut each brinjal in 8 and coat with olive oil, sumac and salt
  3. Arrange on a baking tray and roast in the oven for 10-15 minutes, then turn to roast the other side until golden
  4. Meanwhile, , add all the pomegranate molasses ingredients to a small pot on low heat and simmer until reduced by half and has a syrupy consistency.
  5. Then, blend the all the puree ingredients (retain 1/4 can butter beans) in a food processor until smooth
  6. To make the coriander dressing, blend all the ingredients in a food processor
  7. To assemble: spoon the yoghurt on a platter, followed by the white bean puree
  8. Add the roasted brinjals, pour over the coriander dressing and sprinkle with sumac and the remaining butter beans
  9. Drizzle over the pomegranate molasses and add a few a sprigs of coriander

Nutritional Information for 4 servings:

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