This is such an easy dish to create and has lots of colour, texture and full flavours. It is also very good for healing the gut, containing a great mix of nutrients and foods that actively sweep through the bowel, cleansing as they go.

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Aubergine and Garlic Prawn Salad
Prep Time 6 minutes
Cook Time 20 minutes
Servings
2 portions
Ingredients
Prep Time 6 minutes
Cook Time 20 minutes
Servings
2 portions
Ingredients
Instructions
  1. Half the aubergine and score down to the skin into 1 cm sections. This makes it cook more quickly and also soak up the garlic oil. Coat with garlic oil and gently roast in the oven. Keep an eye on this whilst cooking to ensure it is nice and soft and the chunks break off when scooped up with a fork. You may need to add a little more garlic oil whilst cooking.
  2. blend the pomegranate seeds until a smooth paste is formed. The consistency is your choice. (If you have diverticular you will need to juice the pomegranate to avoid the seeds getting stuck in the pockets). Leave to one side to use as a sauce over the cooked aubergine.
  3. Gently heat a pain with some oil, add in the crushed garlic, chopped chilli and lemon juice stir until the flavours are combined then add in the prawns. Cook until pink (if fresh) or warmed through if pre cooked.
  4. Prepare your plate with a bed of spinach leaves, serve with half the aubergine, layer the prawns over the greens and pour the sauce over the aubergine. Enjoy this tasty filling dish.
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