Warm eggplant and pomegranate salad
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Choose a beautiful pomegranate salad to add texture and taste to your main course.
Ingredients
Eggplant
3 large, ends trimmed, cut into 1cm-thick slices
Olive oil
1 tbs
Moroccan seasoning
1 tbs
Wholemeal pita bread
2 large, (2x68g)
Fresh flat-leaf parsley
1 cup(s)
Fresh mint
½ cup(s)
Pomegranate
1 medium, seeds removed
Molasses
1 tbs, pomegranate
Lemon juice
1 tbs
Fresh lemon rind
2 tsp, finely grated
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat a barbecue or chargrill on medium-high. Place the eggplant in a large bowl. Drizzle with the oil and sprinkle with the spice mix. Season with salt and pepper and toss to combine.
2
Cook eggplant on barbecue, in batches, for 1-2 minutes each side or until lightly charred and tender. Transfer to a plate.
3
Lightly spray the pita breads with oil. Cook on the barbecue for 1-2 minutes each side or until lightly toasted. Set aside to cool slightly. Break into large pieces.
4
Arrange eggplant, crispy pita, parsley and mint on a large serving platter. Sprinkle with pomegranate seeds.
5
In a small jug, whisk the pomegranate molasses with the lemon juice. Season with salt and pepper. Drizzle over the salad. Sprinkle with lemon rind and serve immediately.
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