Those Who Harvest
Those Who Harvest
Those Who Harvest

Recipes from


A somewhat unsual salad with a unique flavour, refreshing and wholesome at the same time!


  • 200g finger brinjal
  • ½ cup pomegranate rubies
  • 2 clove garlic
  • olive oil
  • bunch of mint
  • 1 Tbsp red wine vinegar
  • 2 Tbsp honey
  • salt and pepper
  • mixed herbs


Slice finger brinjals into thick disks. Salt one side of each slice, and let the brinals sweat for a few minutes before doing the same on the other side – this is to get the bitterness of the brinjal out. With a paper towel, dab the residual salt and moisture from the brinjals.

In a pan, on medium heat, generously add olive oil and bring to heat. Place brinjals in pan and let cook for a few minutes on each side. Sprinkle mixed herbs, salt and pepper to taste. Once cooked, set aside.

Finely chop garlic and mint leaves, add a bit of salt and grind together using a pestle and mortar. Add 1 tablespoon olive oil, red wine vinegar and honey – mix well.

Layout the brinjals in a serving bowl, sprinkle pomegranate rubies over dish, add salt and pepper to taste, and dollop drizzle dressing over. Greek yogurt is also quite a lovely accompaniment to this dish.

– Bushrah, one of those who harvest

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