Grilled Eggplant Salad with Pomegranate and Mint
A grilled eggplant salad featuring pomegranate seeds and fresh mint, a recipe from the Fruit Vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 eggplants (about 200 g each)
- Salt
- 4 sprigs Mint
- 1 Pomegranate
- 2 tbsp pomegranate vinegar
- 4 tbsp olive oil
- Pepper (freshly ground)
- honey (to taste)
- 2 tbsp Vegetable oil
Instructions
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1.
Wash, clean and slice the eggplants into 0.5 cm thick long strips. Sprinkle with a little salt and let them sit in water for 20 minutes. Meanwhile wash the mint, shake dry and pluck the leaves. Halve the pomegranate and gently scrape out the seeds with a teaspoon.
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2.
Mix the vinegar with olive oil and season with salt, pepper and a touch of honey. Pat the eggplant slices dry and grill them in a hot skillet with vegetable oil for 3-4 minutes on each side. Remove, let cool briefly and arrange in a bowl. Sprinkle with pomegranate seeds and mint leaves and drizzle with the vinaigrette before serving.