Description
Jacqui Challinor’s smoked eggplant and pomegranate salad is a vibrant and healthy dish that combines smoky roasted eggplants with juicy pomegranate seeds, fresh herbs, garlic, lemon juice, and olive oil. This refreshing salad offers a unique blend of smoky, sweet, and tangy flavors, making it perfect as a light lunch, appetizer, or side dish. Easy to prepare and visually stunning, it is both nutritious and delicious, suitable for vegan and gluten-free diets.
Ingredients
Scale
Main Ingredients
- 2 medium firm eggplants
- 1 cup fresh pomegranate seeds
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
Dressing
- 2 tablespoons fresh lemon juice
- 1 clove garlic, crushed
- 3 tablespoons good-quality olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Smoke or Roast the Eggplants: Pierce the eggplants with a fork and place them directly on a grill or under a broiler. Turn regularly until the skin is blackened and the flesh is soft, infusing a smoky flavor fundamental to the salad.
- Peel and Chop: After the eggplants have cooled, peel off the burnt skin carefully and chop the smoky flesh into bite-sized pieces, removing any bitter char but keeping the texture tender.
- Prepare the Dressing: In a small bowl, whisk together fresh lemon juice, crushed garlic, and olive oil. Season with salt and pepper to taste, balancing acidity and richness.
- Combine Ingredients: Gently toss the chopped smoked eggplant with pomegranate seeds, parsley, and mint in a mixing bowl. Pour over the dressing and mix delicately to coat without mashing the eggplant.
- Serve Fresh: Let the salad rest for at least 10 minutes to allow flavors to meld before serving, enhancing depth and harmony.
Notes
- Choose firm eggplants to prevent mushiness while smoking or roasting.
- For authentic smoky flavor, use a charcoal grill if possible.
- Allowing the salad to rest enhances flavor development.
- Use fresh pomegranate seeds for optimal juicy crunch.
- Use just enough dressing to coat ingredients without making the salad soggy.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Appetizers
- Method: Grilling/Smoking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: smoked eggplant salad, pomegranate salad, vegan salad, Mediterranean salad, healthy appetizers, grilled eggplant recipe
