Grilled Eggplants with Pomegranate Vinaigrette
Appetizers • World
Description
This vinaigrette also pairs wonderfully with grilled pumpkin.
Ingredients
- Eggplants 0 lbs
- Olive Oil 1.3 cups
- Coarse Salt 3 teaspoons
- Black Pomegranate Molasses 3 tablespoons
- Garlic 2 cloves
- Meyer Lemon Juice 0.3 cups
- Chopped Sage Leaves 0 oz
- Ground Black Pepper ¼ teaspoon
Step-by-Step Guide
Step 1
Preheat the grill or barbecue.
Step 2
Slice the eggplants thinly lengthwise, brush both sides with olive oil, and sprinkle with 1 teaspoon of salt.
Step 3
Place on the grill in a single layer and cook, turning, for about 10 minutes until soft and marked.
Step 4
Meanwhile, in a bowl, mix the molasses, lemon juice, minced garlic, mint, remaining salt, pepper, and the rest of the olive oil.
Step 5
Add the warm eggplants to the vinaigrette, toss, and serve.
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