Eggplant And Pomegranate Salad Recipes

ROASTED EGGPLANT POMEGRANATE FETA SALAD WITH SMOKED PAPRIKA DRESSING

Steps:

• For the salad. Preheat the oven to 425 degrees F. On a large baking sheet lined with parchment paper, toss together the chopped eggplant with olive oil, salt, and pepper.
• Spread the eggplant into a single layer and roast for 20 minutes, stirring and flipping the eggplant halfway through.
• After the eggplant is ready, place the eggplant in a serving bowl along with the remaining salad ingredients and toss to combine.
• For the dressing. In a small bowl, whisk together the dressing ingredients until well-incorporated.
• Put it together. Drizzle the desired amount of dressing onto the salad. Serve as is or toss to combine. Serve the remaining dressing on the side if desired. Best enjoyed immediately.

ARUGULA SALAD WITH ROASTED EGGPLANT AND SWEET POMEGRANATE DRESSING

Steps:

• Preheat the oven to 400°F.
• Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.
• Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.
• In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad.
• Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.

EGGPLANT WITH POMEGRANATE SAUCE

Steps:

• Start the preparation the day before serving. Preheat the oven to 425 degrees. Lightly coat a baking sheet with olive oil.
• Remove the stem end from each eggplant. Slice the eggplants on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with olive oil. Bake the eggplants 12 minutes on each side, or until golden brown. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
• In a small bowl, combine the pomegranate molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well. Drizzle the sauce over the eggplant. Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve. Can be refrigerated overnight, but is best served at room temperature.

EGGPLANT AND POMEGRANATE SALAD

Steps:

• Preheat the oven to 350 degrees F. Take the eggplant (this is about 2 medium ones) and prick the skins so they don't rupture, place on a rack over a pan to catch drippings. Bake one hour. (Optionally, grill over charcoal instead.)
• Remove eggplant, allow to cool just enough that you can remove the skins. Chop coarsely.
• Heat oil in large skillet at medium. Crush the garlic, and slice the onions very thin. Fry for 10-15 minutes, with stirring.
• Slice the tomatoes, add these and the pomegranate paste, and stir for another ten minutes.
• Add eggplant and spices, simmering over reduced heat for another 25 minutes.
• Allow to come to near room temperature, chill in refrigerator and serve over lettuce with, if you have it, a good Persian bread. Garnish, if available, with a sprinking of pomegranate seeds.