by Nigel Slater

The pomegranate molasses is the secret to this delightful roast aubergine and feta vegetarian recipe. An effortless supper dish.

Main course

Buyer's guide

Choose fruit with glossy skin that are heavy for their size.


Pomegranates will keep for several weeks in a cool room.


For maximum flavour, buy whole fresh pomegranates. Hold the fruit over a bowl and carefully break open the skin. Discard the skin and remove the segments of juicy seeds, saving the juice as you do so. Discard the pith. (Pomegranate seeds can also be removed from their skin by holding a pomegranate half in the palm of your hand over a bowl and bashing the skin with the back of a spoon: the seeds should fall out.)

Use fresh pomegranate seeds in sweet and savoury salads. They have an affinity with oranges, bitter salad leaves, nuts and sharp, fresh cheeses as well pineapple, clementines and poached rhubarb. Sour pomegranate syrup works well with seared duck, sauteed aubergine or fried fish.