Roasted Eggplant Pomegranate Molasses Salad
Smoky roasted eggplant tossed with tart pomegranate molasses, fresh herbs, and pomegranate seeds—a vibrant Persian classic.
- Total time
- 35 min
- Servings
- 4
- Calories
- 185
- Protein
- 2g
Ingredients
- 1.5 lb eggplant
- 4 tbsp extra-virgin olive oil
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp pomegranate molasses
- 2 clove garlic cloves, minced
- ½ cup pomegranate seeds
- ¼ cup fresh mint, chopped
- ¼ cup fresh parsley, chopped
- ¼ medium onion, thinly sliced
Instructions
- 1
Preheat your oven to 425°F. Cut the eggplant into 0.75-inch cubes and toss with 3 tablespoons of olive oil, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet.
- 2
Roast for 20–25 minutes, stirring halfway through, until the eggplant is deeply golden and tender with slightly charred edges. The flesh should collapse easily when pierced.
- 3
While the eggplant roasts, whisk together the pomegranate molasses, minced garlic, and remaining 1 tablespoon of olive oil in a small bowl. Taste and adjust seasoning with salt and pepper.
- 4
Transfer the hot roasted eggplant to a serving bowl or platter. Immediately pour the pomegranate molasses dressing over the warm eggplant and toss gently to combine, allowing the eggplant to absorb the tart, sweet flavors.
- 5
Top with fresh pomegranate seeds, sliced onion, chopped mint, and parsley just before serving. Taste and adjust the dressing with additional pomegranate molasses or salt if needed. Serve at room temperature.
Tools you’ll need
- Baking sheet
- Oven
- Mixing bowl
- Whisk
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