Eggplant and Pomegranate Salad Recipe

Name: Eggplant and Pomegranate Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs eggplants; 3 tablespoons olive oil; 2 medium onions, peeled; 2 garlic cloves, peeled; 4 medium tomatoes, peeled; 2 tablespoons pomegranate paste; ½ cup of fresh mint, chopped or 2 teaspoons mint, dried; salt; pepper; angelica, powder (optional)

Servings: persons

2 lbs eggplants
3 tablespoons olive oil
2 medium onions, peeled
2 garlic cloves, peeled
4 medium tomatoes, peeled
2 tablespoons pomegranate paste
½ cup of fresh mint, chopped or 2 teaspoons mint, dried
salt
pepper
angelica, powder (optional)

1
Preheat the oven to 350 degrees F. Take the eggplant (this is about 2 medium ones) and prick the skins so they don't rupture, place on a rack over a pan to catch drippings.
2
Bake one hour.
3
(Optionally, grill over charcoal instead.)
4
Remove eggplant, allow to cool just enough that you can remove the skins.
5
Chop coarsely.
6
Heat oil in large skillet at medium.
7
Crush the garlic, and slice the onions very thin.
8
Fry for 10-15 minutes, with stirring.
9
Slice the tomatoes, add these and the pomegranate paste, and stir for another ten minutes.
10
Add eggplant and spices, simmering over reduced heat for another 25 minutes.
11
Allow to come to near room temperature, chill in refrigerator and serve over lettuce with, if you have it, a good Persian bread.
12
Garnish, if available, with a sprinking of pomegranate seeds.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs eggplants, 3 tablespoons olive oil, 2 medium onions, peeled, 2 garlic cloves, peeled, and more.

Yes, Eggplant and Pomegranate Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant and Pomegranate Salad

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