About 400,000 women in Ireland have this condition and don’t know


The Cabinet Sub-Committee on Covid-19 currently has no women sitting on it. Why?

Lynn Enright

Cult perfume brand Le Labo is now a lot easier to buy in Ireland

Holly O'Neill

‘There can be no change without a voice’: Miss Limerick resigns from Miss Ireland competition

Jennifer McShane

12 Irish jewellery pieces to snap up for under €100

Victoria Brunton

Everything you need to know about the revised Living With Covid plan

Jennifer McShane

This impeccably finished Victorian terraced home in Donnybrook is on the market for 1.35 million

Lauren Heskin

The new exfoliators for silky soft, gleaming skin

Holly O'Neill

Free bereavement pack launched by Irish Hospice Foundation

Jennifer McShane

Image / Editorial

Your healthy start to the week: aubergine & pomegranate salad

by Meg Walker
27th Oct 2020

A simple and utterly delicious recipe to start the week off right

This recipe comes from a family friend called Salvatore Veltini, in Ragusa. Ragusa is on the southern tip of the island and was a Norman stronghold that became a fief of the Cabrera dynasty. This recipe is so simple and utterly delicious. I am a stickler for salting aubergines – it’s a family thing! It also means that the aubergine will fry better, absorb less oil and have a superior flavour.

Aubergine and Pomegranate Salad
Insalata di melanzane e melograno

Serves 4

2 medium aubergines, cut lengthways into 4mm-thick slices
3 tbsp olive oil
grated zest and freshly squeezed juice of 2 unwaxed lemons
2 garlic cloves, finely chopped
1½ tbsp white wine vinegar
1½ tbsp good-quality extra virgin olive oil
a handful of mint, roughly chopped
a handful of flat-leaf parsley, roughly chopped
1 pomegranate, seeded
100g pecorino (soft or firm)
sea salt and freshly ground black pepper

Sprinkle the aubergine slices with salt. Weigh down and leave for 15 minutes. Remove and pat dry with paper towels.

Heat the olive oil in a large, heavy frying pan and fry the aubergine slices. Choose a ridged pan if you can, as the aubergine looks far more attractive this way.

Mix the lemon zest and juice, garlic, vinegar and good oil, then mix this dressing with the aubergine, and scatter with the chopped herbs, pomegranate seeds and pecorino. If using soft pecorino, place it in dollops; if firm, scatter shavings.


Extracted from Cucina Siciliana by Ursula Ferrigno (Ryland Peters & Small, approx €19). Photography by David Munns.

Read more: The 10 best roasts in Dublin to savour this Sunday

Read more: 10 exciting new places to eat and drink in Dublin in 2020

Read more: The benefits of batch cooking