Grilled Eggplant with Pomegranate Vinaigrette

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Antipasto/Mezze, Hot Appetizer, Vegetable

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

grilled-eggplant-with-pomegranate-vinaigrette

Photo by:

Fresh pomegranate seeds enliven this warm salad.

Yield: makes 6 servings

INGREDIENTS

6 tbsp olive oil, plus more for brushing
3 tbsp pomegranate molasses
3 tbsp chopped cilantro
Salt and freshly ground pepper
3 large eggplants, cut into ½ in (1cm) slices
2 shallots, very finely sliced
Fresh pomegranate seeds, to garnish

Special equipment

Ridged grill pan

Directions

1. To make the vinaigrette, whisk together the olive oil, pomegranate molasses, and cilantro, and season with salt and pepper. Set aside until ready to serve.

2. Preheat the grill pan over high heat. Brush both sides of the eggplant with olive oil, and season with salt and pepper. Cook, turning once, about 5 minutes, until seared with grill marks and tender.

3. Layer the eggplants and shallots in a serving dish and pour the vinaigrette on top. Scatter with fresh pomegranate seeds and serve.

Variation

Grilled Eggplant with Feta Cheese

Substitute finely sliced red onion for the shallots. and scatter with 2oz (60g) crumbled feta cheese just before serving.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

Calories 214kcal (11%)

Calcium 29mg (3%)

Vitamin C 7mg (11%)

Vitamin A 8mcg RAE (0%)

Potassium 672mg