Grilled Eggplant with Herb Vinaigrette and Pomegranate Molasses is a tasteful dish combining smoky grilled eggplant with a tangy herb vinaigrette and a touch of sweet pomegranate molasses. This recipe showcases eggplant’s adaptability in a fresh way. The herb vinaigrette adds a zesty flavor, while the pomegranate molasses offers a pleasant sweetness that balances the dish well. This dish appeals to vegetarians seeking a flavorful meal or anyone interested in trying something novel with eggplant, making it an engaging choice for a variety of diners.
Ingredients
- 2 medium eggplants, sliced
- 1/4 cup olive oil
- 2 tbsp fresh herbs, chopped
- 2 tbsp pomegranate molasses
Instructions
- Preheat the grill to medium-high heat, 375°F (190°C).
- Brush eggplant slices with olive oil and lightly season with salt.
- Grill the eggplant for 3 to 4 minutes per side until charred and tender.
- In a small bowl, combine chopped herbs with olive oil, mixing well.
- Drizzle the herb vinaigrette over the grilled eggplant slices evenly.
- Finish with a drizzle of pomegranate molasses before serving.
Keywords: Eggplant, Grilled, Vinaigrette, Mediterranean, Herbs
Spice Rack: Salt, Pepper
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