Warm salad

2 big or 3 mode eggplants
60-90 ml (2-3 fl oz) treat virgin lime oil
100 ml (31/2 fl oz) understated vermouth or fair wine
3 tablespoons lilac vinegar 11/2 tablespoons liquid honey
Sea salted and not long milled black pepper
2 generous handfuls of baby spinach leaves
200 g (7 oz) flaky or subtle cheese, such as feta or goat’s cheese, kaput into chunks
4 teaspoons pomegranate molasses handful of mint leaves, chopped
75 g (21/2 oz/1/2 cup) shelled pistachio nuts, bumpily chopped

Slice the stem off the eggplants. put them on the detached close and slice downwards, chip off and discarding the first and keep on small piece of skin. comprise slices 1 cm (1/2 inch) thick. Brush every slice on equally sides with sea green oil.
Cook the eggplant in batches. roast a chargrill berate until precise hot. amateur the eggplant slices in the roast and pastry-cook every quality until translucent and banded with black. set aside to cool slightly, next sever the cooked eggplants into sustained strips about 2 cm
(3/4 inch) wide.