Grilled Eggplant with Herb Vinaigrette and Pomegranate Molasses

Delight in the smoky flavor of grilled eggplant enhanced with a tangy herb vinaigrette and sweet pomegranate molasses.

Ingredients

• 2 medium eggplants, sliced into 1/2 inch rounds
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons pomegranate molasses
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/3 cup extra virgin olive oil

Instructions

1. Preheat the grill to medium-high heat.
2. Brush the eggplant slices with olive oil and season with salt and black pepper.
3. Grill the eggplant slices for 4-5 minutes on each side until they are tender and have grill marks.
4. While the eggplant is grilling, prepare the herb vinaigrette. In a bowl, whisk together chopped parsley, mint, red wine vinegar, honey, minced garlic, and extra virgin olive oil.
5. Arrange the grilled eggplant on a serving platter and drizzle with the herb vinaigrette.
6. Finish with a drizzle of pomegranate molasses over the top before serving.

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