Eggplant Salad with Pomegranate and Tomatoes
From Matthew Altizer
Choose lighter eggplants over heavier ones because they have fewer seeds and won’t be as bitter. Pomegranate molasses, a thick syrup made from reduced pomegranate juice, is available at Middle Eastern grocers and specialty food stores.
- 1/3 c. pomegranate molasses
- 1 garlic clove, crushed to a paste with salt
- 4 T. olive oil
- salt and pepper to taste
- 3 medium eggplants
- 2 T. tahini
- 1 c. ripe cherry tomatoes, sliced in half
- 2 green onions, thinly sliced on an angle
- 1 handful mint leaves
For the dressing, whisk all of the ingredients together, season to taste and set aside. Grill the eggplants over a hot barbecue or on the flame of a gas grill until the skin is charred and crisp. If neither option is available, prick the eggplants with a fork and place them in a very hot oven (450°F) for 45-60 minutes until soft. Remove from the heat, place in a bowl and cover with plastic wrap.
When the eggplants are cool enough to touch, cut off the tops and peel away the skin using a small paring knife. Chop the flesh roughly, then place it in a large mixing bowl and mix until almost smooth. Add the tahini and dressing to taste and adjust for seasoning. You may not need to use all of the dressing. Spread the eggplant onto a serving platter and top with the tomatoes, green onions and mint. Serves 4.