‘My phone is eavesdropping on me’: How we are being spied on, but not in the way you imagine
‘My phone is eavesdropping on me’: How we are being spied on, but not in...

Amanda Cassidy

My Career: Joanne Keane, CEO
My Career: Joanne Keane, CEO

Joanne Keane

Wellness Diaries: Loretta Dignam, CEO of The Menopause Hub
Wellness Diaries: Loretta Dignam, CEO of The Menopause Hub

Loretta Dignam

Real Weddings: Nadia and Ian’s enchanting wedding in Co Wexford
Real Weddings: Nadia and Ian’s enchanting wedding in Co Wexford

Shayna Sappington

Sustainable Style Spotlight: Aideen Foley
Sustainable Style Spotlight: Aideen Foley

Aideen Foley

Inside a house conversion brimming with Scandi-Galwegian chic
Inside a house conversion brimming with Scandi-Galwegian chic

IMAGE Interiors & Living

What to bake this weekend: Gluten-free millionaire’s shortbread
What to bake this weekend: Gluten-free millionaire’s shortbread

Meg Walker

Where to watch all the Irish Oscar nominated films this weekend
Where to watch all the Irish Oscar nominated films this weekend

Sarah Gill

Brigid: The original female trailblazer
Brigid: The original female trailblazer

Amanda Cassidy

Marianne Smyth, aka @smythsisters, on her February style staples
Marianne Smyth, aka @smythsisters, on her February style staples

Marianne Smyth

Image / Editorial

Your healthy start to the week: aubergine & pomegranate salad


By Meg Walker
27th Oct 2020
Your healthy start to the week: aubergine & pomegranate salad

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

Ingredients
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

Method
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