Armenian Aubergine (aka Eggplant) and Pomegranate Salad

Doug and I met Rubina Sevadjian Kingwell last April at the
London Book Fair. Rubina is the author of the exciting novel “In the Shadow of the Sultan”. Her book, and Doug’s Stories My Father Never Finished Telling Me”, were featured at the event’s Armenian Pavilion along with many other selections. Since then Rubina and I
have become good friends via Facebook.

Doug and Rubina hold each other’s books at the London Book Fair 2015

When Rubina posted a salad recipe featuring eggplant and pomegranate seeds,
I asked if I might share it on The A
rmenian Kitchen

agreed, as long as I mentioned that the recipe was given to her by a friend.

Since our Lenten season has begun, this is an appropriate and delicious recipe to serve!
Aubergine and Pomegranate Salad

Armenian Aubergine and Pomegranate Salad 

1 cup fine (#1) bulgur
1 cucumber, cut into a neat dice
1 large aubergine (eggplant), cut into small cubes
1 red pepper, cut into small cubes
5 Tbsp. olive oil
1 Tbsp. dried mint
1 Tbsp. parsley (or more)
1 Tbsp. paprika
Salt and pepper, to taste
1 pomegranate, seeded (if available)

1 lemon – juiced
1 tbsp. pomegranate molasses
2 to 3 Tbsp. extra virgin olive oil

Soak the bulgur in 2 cups of salted boiling water until all
the water is absorbed. Allow bulgur to cool. When bulgur is cool, mix in the diced
cucumber, spices and herbs. Season with salt and pepper to taste.
Fry the aubergine over a low heat in olive oil until golden
then add the pepper and cook until well done. Leave to cool.
When cooled add the aubergines, pepper, and pomegranate
seeds to the bulgur mixture.
Prepare the dressing and pour over the salad. Gently mix until

Store the salad in
the fridge for at least 4 hours before serving.

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  1. Marash Girl February 12, 2016 at 5:42 pm

    Hi, Robin. This is Marash Girl! Didn't know how to reach you by email, so I decided to try reaching you by posting a comment. I've been trying to make choreg with my mother's recipe, and it never comes out light and fluffy the way hers did; always dense, no matter how wet I make the dough. Any suggestions?

    1. Robyn Kalajian February 25, 2016 at 1:03 am

      Here are some possible reasons your chorag and your mom's came out differently:
      1. The type or even brand of flour could be a factor. Flour types have different levels of gluten (protein) which can affect the texture.
      2. Crazy as it may sound, the humidity can affect the final product. It's best to bake on a day with lower humidity.
      If you wouldn't mind emailing your mother's recipe to robyn, perhaps I could offer you some other suggestions.

  2. Anonymous February 14, 2016 at 2:15 pm

    Doug. I just watched your video on Armenian coffee. As simple as it really is, I want to say you did it with such great taste and class. And the words at the end nearly made me cry thinking of my family not with mw anymore. Great job. Aram Gadarigian.

    1. Robyn Kalajian February 14, 2016 at 10:49 pm

      Aram, Doug and I both thank you sincerely for your kind comment – and – for following The Armenian Kitchen!


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