Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Grilled Eggplant in Pomegranate Dressing By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 1 quart This sweet-tart pomegranate dressing is delicious on smoky grilled eggplant. You can also try it with grilled squash. Ingredients 3 small eggplants (about 2 ¼ pounds) cut lengthwise into ¾-inch-thick wedges 1 ⅓ cups extra-virgin olive oil 3 teaspoons coarse salt 3 tablespoons pomegranate molasses ⅓ cup fresh lemon juice 2 garlic cloves, minced ⅓ cup shredded fresh mint ¼ 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. Cook's Notes Eggplant can be refrigerated in an airtight container for up to 1 week. Print