Grilled Eggplant with Herb Vinaigrette and Pomegranate Molasses

Grilled Eggplant with Herb Vinaigrette and Pomegranate Molasses

Smoky grilled eggplant gets a bright lift from fresh herb vinaigrette and tangy pomegranate molasses.

Total 1 hr 5 min Makes 4 servings Calories 245/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Thick eggplant rounds are salted to draw out moisture, then grilled until charred and creamy inside. A bright parsley-mint vinaigrette and a drizzle of tart pomegranate molasses turn this simple vegetable into a Middle Eastern-inspired side or light main. Serve warm or at room temperature alongside grilled meats, flatbread, or a grain salad.

Ingredients

  • 2 large eggplants, sliced into 3/4-inch rounds
  • 1 1/2 teaspoons salt, plus more for sweating eggplant
  • 1/4 cup olive oil, for brushing
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons pomegranate molasses
  • 1/4 cup pomegranate seeds
  • 2 tablespoons crumbled feta cheese

Method

  1. Arrange eggplant rounds on a large baking sheet lined with paper towels and sprinkle both sides generously with salt. Let sit for 20 minutes to draw out excess moisture and any bitterness.

  2. Pat the eggplant rounds dry thoroughly with paper towels to remove released moisture and surface salt.

  3. Preheat a grill or grill pan to medium-high heat, about 450°F.

  4. Brush both sides of the eggplant rounds with olive oil.

  5. In a small bowl, whisk together the parsley, mint, lemon juice, garlic, extra-virgin olive oil, and black pepper to make the vinaigrette; set aside.

  6. Grill the eggplant rounds in batches, 4 to 5 minutes per side, until deeply charred with grill marks and tender when pierced with a fork.

  7. Transfer grilled eggplant to a serving platter, slightly overlapping the rounds.

  8. Spoon the herb vinaigrette evenly over the warm eggplant.

  9. Drizzle the pomegranate molasses over the top in thin lines.

  10. Scatter pomegranate seeds and crumbled feta over the platter and serve warm or at room temperature.

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    Grilled Eggplant with Herb Vinaigrette and Pomegranate Molasses

    Thick eggplant rounds are salted to draw out moisture, then grilled until charred and creamy inside. A bright parsley-mint vinaigrette and a drizzle of tart pomegranate molasses turn this simple vegetable into a Middle Eastern-inspired side or light main. Serve warm or at room temperature alongside grilled meats, flatbread, or a grain salad.

    1 hr 5 min 4 servings 245 cal

    Ingredients

    • 2 large eggplants, sliced into 3/4-inch rounds
    • 1 1/2 teaspoons salt, plus more for sweating eggplant
    • 1/4 cup olive oil, for brushing
    • 1/2 cup fresh flat-leaf parsley, finely chopped
    • 1/4 cup fresh mint, finely chopped
    • 2 tablespoons fresh lemon juice
    • 1 clove garlic, minced
    • 1/3 cup extra-virgin olive oil
    • 1/4 teaspoon ground black pepper
    • 3 tablespoons pomegranate molasses
    • 1/4 cup pomegranate seeds
    • 2 tablespoons crumbled feta cheese

    Method

    1. 1

      Arrange eggplant rounds on a large baking sheet lined with paper towels and sprinkle both sides generously with salt. Let sit for 20 minutes to draw out excess moisture and any bitterness.

    2. 2

      Pat the eggplant rounds dry thoroughly with paper towels to remove released moisture and surface salt.

    3. 3

      Preheat a grill or grill pan to medium-high heat, about 450°F.

    4. 4

      Brush both sides of the eggplant rounds with olive oil.

    5. 5

      In a small bowl, whisk together the parsley, mint, lemon juice, garlic, extra-virgin olive oil, and black pepper to make the vinaigrette; set aside.

    6. 6

      Grill the eggplant rounds in batches, 4 to 5 minutes per side, until deeply charred with grill marks and tender when pierced with a fork.

    7. 7

      Transfer grilled eggplant to a serving platter, slightly overlapping the rounds.

    8. 8

      Spoon the herb vinaigrette evenly over the warm eggplant.

    9. 9

      Drizzle the pomegranate molasses over the top in thin lines.

    10. 10

      Scatter pomegranate seeds and crumbled feta over the platter and serve warm or at room temperature.