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Photo of Warm eggplant and pomegranate salad by WW

Warm eggplant and pomegranate salad

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Choose a beautiful pomegranate salad to add texture and taste to your main course.



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)


1 medium, seeds removed


1 tbs, pomegranate

Lemon juice

1 tbs

Fresh lemon rind

2 tsp, finely grated

Oil spray

1 x 3 second spray(s)


  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.