Looking for a salad that bursts with flavor and texture? This grilled eggplant and pomegranate salad is a vibrant dish that combines smoky grilled eggplant with the sweet-tart crunch of pomegranate seeds, all drizzled with a creamy tahini dressing. Perfect for a light lunch or as a stunning side dish for your next dinner party.
This recipe is a delightful mix of Mediterranean influences, showcasing the rich umami of grilled eggplant paired with the refreshing burst of pomegranate. With a few simple ingredients, you can create a dish that not only looks beautiful but also offers a delightful contrast of flavors on your palate.
A Flavorful Grilled Eggplant and Pomegranate Salad
This salad features tender, smoky grilled eggplant slices, complemented by the juicy pop of pomegranate seeds and the nutty richness of tahini dressing. Each bite offers a wonderful balance of savory and sweet, making it a perfect dish for any occasion.
Ingredients
- 2 medium eggplants, sliced into rounds
- 1 cup pomegranate seeds
- 1/4 cup olive oil, divided
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- Water, as needed for dressing consistency
- Fresh parsley or mint leaves for garnish
Instructions
- Prepare the Eggplant: Preheat a grill or grill pan over medium heat. Brush the eggplant slices with olive oil and season with salt and pepper.
- Grill the Eggplant: Place the eggplant slices on the grill and cook for about 4-5 minutes on each side, or until tender and nicely charred. Remove from the grill and let cool slightly.
- Make the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add water until you reach your desired dressing consistency.
- Assemble the Salad: In a large serving bowl, layer the grilled eggplant, pomegranate seeds, and drizzle with tahini dressing. Toss gently to combine.
- Garnish and Serve: Top the salad with fresh parsley or mint leaves before serving. Enjoy this salad warm or at room temperature.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 180kcal
- Fat: 12g
- Protein: 5g
- Carbohydrates: 15g
