Eggplant Salad With Feta And Pomegranate 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.

POMEGRANATE-GLAZED EGGPLANT

Steps:

• Preheat the oven to 400°F.
• Put a small, dry skillet over medium-low heat. Add the pine nuts and cook, shaking the pan and tossing the nuts frequently, until they are lightly browned and fragrant. Watch them carefully, and keep them moving, so they don't burn. Immediately transfer them to a plate to cool; if you leave them in the pan, even off the heat, they could burn.
• Brush the cut side of the eggplant halves with oil and sprinkle them with za'atar and a little salt. Set the halves on a large piece of aluminum foil and fold it up to tightly enclose them. Put the foil packet on a small baking sheet and bake until the eggplant is fork tender, 30 to 40 minutes.
• When the eggplant is tender, remove it from the oven, turn the oven to broil, and arrange a rack so the eggplant will be just a few inches from the flame. Open the foil packet, brush the eggplant with the pomegranate molasses, and broil just until the molasses is bubbly, about a minute.
• Drizzle the juices from the foil packet over the rice. Top with the eggplant halves and scatter on the cherry tomatoes, mint, feta, and pine nuts.

MEDITERRANEAN FETA SALAD WITH POMEGRANATE DRESSING

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
• Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened - about 25 mins.
• Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.

FETA, BEETROOT & POMEGRANATE SALAD

Steps:

• Whisk the oil, pomegranate molasses, cinnamon, cumin seeds and lemon juice together in a bowl. Add 1 tbsp water to loosen, and season.
• Toss in the herbs, beetroot, feta, rocket and lettuce, and toss to coat in the dressing. Sprinkle over the pomegranate seeds to serve.