Grilled Eggplant with Herb Vinaigrette and Pomegranate Molasses

Grilled Eggplant with Herb Vinaigrette and Pomegranate Molasses offers a delightful fusion of flavors and textures. Smoky grilled eggplant combines with a bright, herb-infused vinaigrette, while sweet and tangy pomegranate molasses provides a unique twist. This dish works well as a tasty appetizer or a fulfilling side dish, bringing a vibrant and intriguing element to your meal. With its blend of flavors and eye-catching presentation, this recipe aims to be both flavorful and enjoyable, enhancing your dining experience with its balanced composition.

Ingredients

• 2 medium eggplants, sliced
• 1/4 cup olive oil
• 1/4 cup fresh herbs, chopped (such as parsley, mint, basil)
• 2 Tbsp red wine vinegar
• 2 Tbsp pomegranate molasses
• salt
• pepper

Instructions

1. Preheat the grill to medium-high heat, approximately 400°F (204°C).
2. Brush the eggplant slices evenly with olive oil and season each side lightly with salt and pepper.
3. Place the eggplant slices on the grill. Cook for 3-4 minutes per side, ensuring they become tender and acquire grill marks.
4. In a small bowl, combine the chopped herbs, red wine vinegar, and pomegranate molasses. Whisk until well blended to create the vinaigrette.
5. Arrange the grilled eggplant slices on a serving dish and drizzle the vinaigrette over them just before serving.

Keywords: Grilled, Eggplant, Herb, Vinaigrette, Molasses

Spice Rack: Salt, Pepper

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