Since 'Spring has Sprung' we thought a new season salad should be on the menu and this super healthy option courtesy of The Carousel is the perfect combination of freshness and heartiness. It's easy to whip up and works well as an accompaniment with meat or fish or as a dish in its own right. 

Thanks to for this recipe





  • 2 medium eggplants

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • 1⁄2 fresh pomegranate

  • 200 g cooked red quinoa

  • 1 bunch mint, leaves picked

  • 1 bunch flat-leaf parsley, leaves picked and roughly chopped

  • 2 tablespoons Go-to Salad Dressing (see Dressings and Dips)

Pomegranate & Mint Dressing

  • 1⁄4 cup olive oil

  • 2 tsp dried mint

  • 1 garlic clove

  • 2 tbsp lemon juice

  • 4 tbsp pomegranate juice

  • salt & pepper 


Preheat oven to 200C. Line a roasting tray with baking paper.

Cut eggplant with the skin on into 2-cm square pieces and place on roasting tray. Drizzle over the olive oil and season with salt and pepper. Roast for 25 minutes, tossing occasionally to ensure eggplant cooks evenly and becomes crispy. When done, remove eggplant from oven and allow to cool.

Remove the seeds from the pomegranate by gently pushing with your finger, and discard skin.

Combine the quinoa with the herbs in a large salad bowl, add the eggplant and the pomegranate seeds mixing well with the dressing.

Pomegranate & Mint Dressing

Warm the oil then remove from heat. Add dried mint ( it will sizzle a little ) then add minced garlic ( more sizzling).

In a bowl mix lemon juice and pomegranate juice. Season with salt and pepper. Slowly whisk in the olive oil mixture to pomegranate and lemon juice. 


Prep Time

15 mins

Cook Time

25-30 mins