Grilled Eggplant with Pomegranate Molasses and Herbs

Ingredients

• 2 globe eggplants (About 1½ pounds total; partially peel in lengthwise strips, leaving alternating bands of skin, then halve lengthwise)
• 3 tbsp extra-virgin olive oil (Plus more for brushing the eggplant and grill grates)
• 1 fennel bulb (Thinly sliced; reserve a little frond for garnish if desired)
• 0.5 cup pistachios (Unsalted, roasted and roughly chopped)
• 3 tbsp pomegranate molasses (Preferably without added sugar or coloring)
• 3 tbsp fresh lemon juice
• 0.5 cup fresh flat-leaf parsley (Roughly chopped)
• 0.25 cup fresh mint leaves (Roughly chopped)
• 1 clove garlic (Finely grated or minced)
• kosher salt (To taste, plus more for seasoning the eggplant)
• black pepper (Freshly ground, to taste)
• warm flatbread (Optional, for serving)

Steps

1. 1

   Prepare a charcoal or gas grill for medium-high heat, about 400–450°F (200–230°C). Clean and lightly oil the grates.

2. 2

   Partially peel the eggplants by removing strips of skin lengthwise with a vegetable peeler, leaving a striped pattern. Halve the eggplants lengthwise and brush the cut sides and skin lightly with olive oil. Season generously with kosher salt and black pepper.

3. 3

   Place the eggplant cut-side down on the grill. Cook for about 8–10 minutes, without moving, until the cut surfaces are deeply browned and have clear grill marks.

4. 4

   Turn the eggplant skin-side down and continue grilling for 10–15 minutes, turning as needed, until the flesh is completely tender and collapses slightly when pressed. If the exterior darkens too quickly, move the eggplant to a cooler part of the grill.

5. 5

   Transfer the grilled eggplant to a platter and let it cool for several minutes. Cooling allows the flesh to set slightly while it remains silky and warm.

6. 6

   While the eggplant grills, combine the pomegranate molasses, lemon juice, garlic, and the remaining olive oil in a small bowl. Whisk until blended, then season with salt and pepper.

7. 7

   Add the sliced fennel, chopped parsley, and chopped mint to a bowl. Toss with enough of the pomegranate dressing to coat the vegetables, reserving a little dressing for finishing.

8. 8

   Spoon the fennel and herb salad over and around the warm eggplant. Drizzle with the reserved dressing and scatter the chopped pistachios over the top.

9. 9

   Serve immediately as a salad or light vegetarian main, with warm flatbread alongside if desired.

Notes

The supplied page excerpt did not include the member-only ingredient list or method. Quantities and detailed method were therefore reconstructed from the dish description and standard technique. Do not remove all the eggplant skin; the alternating strips provide useful textural contrast. Choose pomegranate molasses without added sugar or coloring when possible.

Nutrition per serving

• vegetarian
• salad
• light main
• grilled
• Middle Eastern-inspired
• summer
• gluten-free without flatbread