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Grilled Eggplant in Pomegranate Dressing

This sweet-tart pomegranate dressing is delicious on smoky grilled eggplant. You can also try it with grilled squash.

  • yield: Makes about 1 quart

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Ingredients

  • 3 small eggplants (about 2 1/4 pounds) cut lengthwise into 3/4-inch-thick wedges
  • 1 1/3 cups extra-virgin olive oil
  • 3 teaspoons coarse salt
  • 3 tablespoons pomegranate molasses
  • 1/3 cup fresh lemon juice
  • 2 garlic cloves, minced
  • 1/3 cup shredded fresh mint
  • 1/4 teaspoon freshly ground pepper

Cook's Note

This recipe calls for pomegranate molasses. You can buy this ingredient from Kalustyan's, 800-352-3451.

Directions

  1. Step 1

    Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Brush eggplant wedges on all sides with 2/3 cup oil, and season with 1 teaspoon salt.

  2. Step 2

    Place eggplant on grill rack in a single layer. Cover grill, and cook, turning occasionally, until softened and lightly charred, about 8 minutes total.

  3. Step 3

    Meanwhile, whisk together molasses, lemon juice, garlic, mint, remaining 2 teaspoons salt, the pepper, and remaining 2/3 cup oil. Add warm eggplant, and toss.

Source
Martha Stewart Living, July 2007

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