Warm aubergine, pomegranate and onion salad

Ingredients

• olive oil 8 tbsp
• pomegranate molasses 6 tbsp
• runny honey 2 tbsp
• coriander seeds 2 tsp
• black peppercorns ¼ tsp, ground
• aubergines 3 medium (about 750g)
• red onions 1½ small, whole one thinly sliced
• coriander ½ a small bunch, leaves finely chopped
• pomegranate seeds 75g
• feta 50g, finely crumbled

Method

• Step 1

  Heat the slow cooker to low. Whisk together the oil, pomegranate molasses, honey, coriander seeds and black pepper. Slice the aubergines into 1cm-thick rounds and, working quickly, brush both sides of each slice with some of the oily dressing before layering up in the slow cooker with the sliced onion. Alternate layers of aubergine and onion, packing the aubergines evenly but snugly, until all the slices have been used.

  Step 2

  Drizzle the remaining dressing all over the top, then cover with a clean tea towel before adding the lid. Cook for 5 hours until the aubergines are super-soft.

  Step 3

  Scoop the aubergines from the cooker onto a platter and leave to cool for 15-20 minutes or until just warm. Very finely dice the onion half and scatter most of it over the aubergines, with most of the coriander and most of the pomegranate seeds. Season with salt then toss everything gently through the veg. Toss the left-over onion, coriander and pomegranate seeds with the crumbled feta in another bowl. Scatter the feta mixture over the aubergines and serve.

Nutritional data

• kcals 350
• fat 25.8g
• saturates 5.1g
• carbs 20.8g
• sugars 18.9g
• fibre 7.7g
• protein 4.7g
• salt 0.3g