Grilled Eggplant with Pomegranate Vinaigrette

1. 1

   To make the vinaigrette, whisk together the olive oil, pomegranate molasses, and cilantro, and season with salt and pepper.

2. 2

   Set aside until ready to serve.

3. 3

   Preheat the grill pan over high heat.

4. 4

   Brush both sides of the eggplant with olive oil, and season with salt and pepper.

5. 5

   Cook, turning once, about 5 minutes, until seared with grill marks and tender.

6. 6

   Layer the eggplants and shallots in a serving dish and pour the vinaigrette on top.

7. 7

   Scatter with fresh pomegranate seeds and serve.

8. 8

   Variation

9. 9

   Grilled Eggplant with Feta Cheese

10. 10

    Substitute finely sliced red onion for the shallots.

11. 11

    and scatter with 2oz (60g) crumbled feta cheese just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.