Harper's Bazaar (Arabia)


It doesn’t matter if you call it an eggplant, aubergine or bringal, Dalia Dogmoch Soubra shares three ways to serve this versatile purple fruit




Serves: 4 Prep time: 45 minutes 2 large aubergines 1 garlic clove, minced ½ tsp salt ¼ tsp pepper 120g labneh 60ml olive oil 1 – 2 tbsp pomegranat­e molasses Pomegranat­e seeds to garnish

1. Prick the aubergines a few times with a fork. Place them on a grill or directly on the flame if you have a gas stove.

2. Keep turning them on the grill for about 30 minutes, until the outside is charred and the inside is really tender. When cool enough to handle, peel the aubergines, discard as many of the seeds as possible, scrape out the pulp and mash with a fork.

3. In a mortar and pestle, combine the garlic with salt and pepper into a paste.

4. In a bowl, add the aubergine, garlic paste, labneh, half the olive oil and pomegranat­e molasses.

5. Season to taste, serve in a deep plate or bowl, drizzle with remaining olive oil and top with pomegranat­e seeds. Serve with bread, veggies or anything you like!


Serves: 4

Prep time: 45 minutes

2 large aubergines, cut into cubes, remove seeds if possible

½ tsp salt

¼ tsp pepper

Drizzle of vegetable oil

80g baby spinach

80g rocca leaves

200g cherry tomatoes, cut in half

200g feta

40ml lemon juice & some zest

100ml olive oil

½ tsp salt

¼ tsp pepper

Sunflower seeds to garnish

1. Preheat the oven to 220°C.

2. On a baking tray, line the aubergine and sprinkle with salt, pepper and generous amount of oil.

3. Bake for 15 minutes, turn them and bake for another 15 minutes.

4. In a large bowl, toss all the salad ingredient­s, except for the feta.

5. In a small bowl, whisk the lemon juice, oil, salt and pepper.

6. Toss the salad with the dressing, top with the baked eggplant, crumbled feta and sunflower seeds.


Serves: 4

Prep time: 30 minutes

3 large aubergines, cut into cubes, remove seeds if possible

1 tsp cumin

½ tsp salt

¼ tsp pepper

150g pine nuts

100g extra virgin olive oil

1 onion, minced

1-2 cloves garlic, minced

800g cooked rice of choice

Handful of freshly chopped parsley to garnish

1. In a large pan, heat a generous amount of vegetable oil. Add the aubergines, cumin, salt, pepper and fry until golden. Dry the aubergines, then place on a cooling rack or parchment paper.

2. In the same pan, heat a bit more olive oil, add pine nuts and fry until golden, but being careful not to burn them. Set aside.

3. In the same pan, add the onions, garlic, and cook until golden. Add the cooked rice and stir to combine. Season to taste.

4. Place in a bowl, top with the aubergines, sprinkle with pine nuts and top with parsley.

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