Best Eggplant Salad With Feta And Pomegranate Recipes

ROASTED EGGPLANT POMEGRANATE FETA SALAD WITH SMOKED PAPRIKA DRESSING

Roasted Eggplant Pomegranate Feta Salad with Smoked Paprika Dressing image

A wonderful mix of colours, flavours, and textures can be found in this roasted eggplant salad recipe, featuring crunchy pomegranate seeds, creamy feta, and a smoky yogurt dressing.

Provided by Marie

Time 30m

Number Of Ingredients 11

Ingredients

2 lb. Italian eggplant, peeled and chopped into 1-inch pieces
1½ tbsp extra virgin olive oil
½ cup feta cheese, crumbled
½ cup flat leaf parsley, roughly chopped
1/3 cup pomegranate arils (seeds)
1/3 cup slivered almonds
Salt and pepper, to taste
½ plain Greek yogurt (fat-free)
1 tbsp lemon juice
¼ tsp smoked paprika
Salt and pepper, to taste

Steps:

For the salad. Preheat the oven to 425 degrees F. On a large baking sheet lined with parchment paper, toss together the chopped eggplant with olive oil, salt, and pepper.
Spread the eggplant into a single layer and roast for 20 minutes, stirring and flipping the eggplant halfway through.
After the eggplant is ready, place the eggplant in a serving bowl along with the remaining salad ingredients and toss to combine.
For the dressing. In a small bowl, whisk together the dressing ingredients until well-incorporated.
Put it together. Drizzle the desired amount of dressing onto the salad. Serve as is or toss to combine. Serve the remaining dressing on the side if desired. Best enjoyed immediately.

Nutrition Facts : Calories 249 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 14 grams fat, Fiber 8 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 335 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

EGGPLANT WITH POMEGRANATE MOLASSES

Eggplant with Pomegranate Molasses image

This dish is traditionally made with fried eggplants, but I like to roast them whole and then peel them and cut them into pieces. Serve them hot or cold.

Yield serves 4 to 6

Number Of Ingredients 8

Ingredients

2 to 3 eggplants (weighing about 2 pounds)
Juice of 1 lemon
1 tablespoon pomegranate molasses
1 to 2 garlic cloves, crushed
Salt and black pepper
3 tablespoons extra virgin olive oil
2 tablespoons chopped flat-leaf parsley
Seeds of 1/2 pomegranate (optional)

Steps:

Prick the eggplants in a few places with a pointed knife to prevent them from exploding. Place them on a sheet of foil on an oven tray and roast them in an oven preheated to 475°F for 45 to 55 minutes, until the skins are wrinkled and they are very soft.
When cool enough to handle, peel and drop them into a colander or strainer with small holes. Press them very gently to allow their juices to run out. Then, on a serving plate, cut them up into large pieces and dress them quickly so that the flesh does not have time to discolor.
Mix the lemon juice, pomegranate molasses, garlic, salt, pepper, and olive oil, pour over the eggplants, and turn them to coat them all over with the dressing.
Serve sprinkled with chopped parsley and, if you like, pomegranate seeds.