Grilled Eggplant with Pomegranate Sauce
YIELD: 6 to 8 as an appetizer | PREP TIME: 15 Minutes plus Chilling Time | COOK TIME: 6 minutes |
Ingredients
1 large globe eggplant (also called American eggplant)
Salt
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
½ cup pomegranate syrup
½ cup pomegranate arils
Minced parsley for garnish
This chilled appetizer makes the perfect addition to an antipasto platter. The sweet and savory pomegranate sauce pairs with the smoky flavor of the eggplant for an unforgettable flavor with each bite.
Instructions
Line a sheet pan with paper towels. Trim the ends off of the eggplant and cut into 16 slices about ¼-inch thick. Lay the slices over the paper towels. Sprinkle each slice with salt. Cover the slices with heavy plates or a cutting board for 30 minutes. Pat them dry with more paper towels.
Heat the grill to 400°F. Brush each slice of eggplant on both sides with the olive oil. Grill the slices for 3 minutes, until seared. Flip and grill 2 to 3 more minutes until tender. Smaller slices may take less time.
Transfer the eggplant slices to a deep dish. Stir together the garlic, pomegranate syrup, and 1 teaspoon of salt in a small dish. Brush the tops of the eggplant slices generously with the pomegranate sauce. Pour any remaining sauce over the slices.
Cover the eggplant with a lid or plastic wrap. Chill 8 hours.
When ready to serve, arrange the slices on a serving platter, top with pomegranate arils, and garnish with parsley.