Warm eggplant and pomegranate salad

3
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Moderate
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 regular, (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.

Start eating better than ever!