Grilled Eggplant in Pomegranate Dressing
This sweet-tart pomegranate dressing is delicious on smoky grilled eggplant. You can also try it with grilled squash.
This recipe calls for pomegranate molasses. You can buy this ingredient from Kalustyan's, 800-352-3451.
Ingredients
Makes about 1 quart.
- 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
Directions
- 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.
- Place eggplant on grill rack in a single layer. Cover grill, and cook, turning occasionally, until softened and lightly charred, about 8 minutes total.
- 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. Eggplant can be refrigerated in an airtight container for up to 1 week.
First published