Please friends, give me just one minute to get my head together because I love this recipe so much I don't know where to start. Maybe eating this salad/appetizer/call-it-as-you-want-dish as I type is not the best way to focus but...I don't want to wait, I want it NOW. Obsessed, much? Mmm maybe. I'm trying really hard not to eat the whole thing for lunch because I would love my boyfriend (or should I say...fiancé! hihihi) to taste it when he gets home tonight. I know he would looove it but talk about a challenge! I'm trying to be a good girlfriend here, you know {self pat on the back}
So, what's the big deal with these grilled eggplant with pomegranate and feta? Please, read the title again:
1. Grilled eggplant, or should I say melt-in-your-mouth smoky eggplant that would turn any eggplant hater into an eggplant lover.
2. Pomegranate. Hello you most amazing fruit ever with the most amazing color ever!
3. Feta cheese. Because feta cheese adds freshness and a "je ne sais quoi" to any good salad.
4. Fresh Mint + Balsamic Vinegar. Ok I know, it's not in the title but wow, it seems like they just belong to this combo.
Ok, so you take all these ingredients, put them together and...what can I say... it's just like a party in your mouth. Seriously. Plus it's so pretty!
I'm gonna go and take this salad out of my sight while you get started in the kitchen, mmkay?
Grilled Eggplant with Pomegranate and Feta
Ingredients
- 4 Lebanese eggplants also called baby eggplants, cut in half lengthwise
- 3 tsp extra virgin olive oil
- sea salt to taste
- black pepper to taste
- 1 tbsp balsamic vinegar
- ¼ cup pomegranate arils about ¼th of a large pomegranate
- 1 to 1.5 oz - 30 to 40 grams feta cheese crumbled
- about ¼ cup fresh mint leaves roughly chopped
Instructions
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Generously brush eggplants with olive oil. Heat your grill or a grill pan (I used one very similar to this one). When hot, grill eggplants in batches, about 3-4 minutes on each side or until very tender. Transfer to a large plate and cool slightly.
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Season with salt and pepper to taste. Drizzle with balsamic vinegar and scatter pomegranate, arils, feta cheese and mint on top. Serve immediately.
Recipe Notes
Recipe adapted from Taste.com.au Magazine
