Pomegranate and Aubergine Salad with Harissa and Sun-Dried Tomatoes | Guest Recipes | Nigella's Recipes | Nigella Lawson

Ingredients

• 250- 300 millilitres vegetable oil
• 2- 3 large or 5 small aubergines (cut into 5cm chunks)
• 2 tablespoons olive oil
• 150 millilitres pomegranate molasses
• 1 heaped tablespoon rose harissa
• 2- 3 tablespoons clear honey (plus extra to taste)
• 2 heaped tablespoons tomato puree
• 2 slices of day-old sourdough bread (if using fresh, briefly toast and leave to dry for 1 hour), cut into cubes
• 150 grams sundried tomatoes in oil, drained and cut widthways into strips
• 1 small bunch (about 30g) fresh flatleaf parsley (finely chopped)
• 200 grams pomegranate seeds
• 100 grams pistachios nuts
• Maldon sea salt flakes