Aubergine, Basil & Pomegranate Lettuce Cups
Serves 4
Ingredients
- 2 aubergines
- 1 tbsp olive oil
- 2 heads gem lettuce, leaves separated
- 30 g basil leaves
- 50 g walnuts, roughly chopped
- 1 pomegranate, seeds only
For the miso-ginger dressing:
- 2 tsp finely grated ginger
- 1 clove garlic, crushed
- 1 tsp honey or maple syrup
- 1 tbsp miso (use gluten-free, if needed)
- 50 ml rice vinegar
- 100 ml refined olive oil
Instructions
- Preheat the oven to 180oC (350oF). Cut the aubergines into 2cm cubes, toss with the olive oil on a baking tray and roast for 30 minutes until browned and shrunken. Set aside.
- Rinse the lettuce leaves and basil leaves then spin dry (I used the OXO salad spinner). Arrange the lettuce leaves on a serving plate or large chopping board. Tear the basil into small shreds.
- Fill the lettuce cups with cubes of roasted aubergine, then pomegranate seeds, chopped walnuts and torn basil.
Make the dressing:
- Combine all the dressing ingredients in the OXO salad dressing mixer and twist the green band until the mixture is emulsified. Pour the dressing over the filled lettuce cups and serve immediately.