Middle Eastern · Lunch
Grilled Eggplant with Sweet Pomegranate Glaze
Thick eggplant rounds are salted, grilled until charred and creamy inside, then brushed with a reduced pomegranate molasses and maple glaze. Served over herbed yogurt with pomegranate seeds, toasted walnuts, and mint, this salad balances smoky char, tart-sweet glaze, and cool tangy yogurt.
$4
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
301Calories
7.4gProtein
15.8gFat
37.1gCarbs
18.2gSugar
8.4gFiber
650mgSodium
13mgChol
2.3gSat Fat
756mgPotassium
140mgCalcium
1.8mgIron
0.1mcgVitamin B12
11.2mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Slice eggplant into 1/2-inch rounds, salt both sides with half the salt, and rest on a rack for 15 minutes until moist.
2
Prep
Pat rounds dry with paper towel and brush both sides lightly with olive oil.
3
Whisk
In a small bowl, whisk pomegranate molasses and maple syrup together until glossy and combined.
4
Grill
Place eggplant rounds on a grill pan over medium-high heat, cook 5 to 6 minutes per side until deeply charred and flesh feels soft.
5
Glaze
Brush both sides of grilled eggplant with pomegranate glaze, turning once, until sticky and lightly caramelized.
6
Build
Stir garlic into yogurt in a small bowl with remaining salt and black pepper, then spread across a serving plate.
7
Plate
Arrange glazed eggplant rounds over yogurt, scatter pomegranate seeds, walnut, and torn mint on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g eggplant
- 2 tbsp2 tbsp pomegranate molasses
- 2 tsp2 tsp maple syrup
- 2 clove2 clove garlic
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp olive oil, plus extra for brushing
- 1/2 tsp1/2 tsp salt, divided
- a pinch of black pepper
- 2 tbsp2 tbsp pomegranate seeds
- 2 tbsp2 tbsp walnut
- 2 tbsp2 tbsp fresh mint
