Grilled Eggplant in Pomegranate Dressing

Ingredients

  • 3 small eggplants (about 2 ¼ pounds) cut lengthwise into ¾-inch-thick wedges
  • 1 1/3 cups extra-virgin olive oil
  • 3 teaspoons coarse salt
  • 3 tablespoons pomegranate molasses
  • 1/3 cup fresh lemon juice
  • 2 garlic cloves, minced
  • 1/3 cup shredded fresh mint
  • + 1 more ingredients
    • ¼ teaspoon freshly ground pepper

1. Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Brush eggplant wedges on all sides with 2/3 cup oil, and season with 1 teaspoon salt. 2. Place eggplant on grill rack in a single layer. Cover...

View full recipe at SpringPad

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