This Middle Eastern Slaw leans on pomegranate and mint to do the heavy lifting. We bake the Aubergine for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the pomegranate molasses and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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