Grilled Eggplant in Pomegranate Dressing

1 quart

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


  • 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

  • cup fresh lemon juice

  • 2 garlic cloves, minced

  • cup shredded fresh mint

  • ¼ teaspoon freshly ground pepper


  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. 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. 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.

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