LOW CALORIE
Grilled Eggplants with Pomegranate Vinaigrette
0
0
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
This vinaigrette also pairs wonderfully with grilled pumpkin.
Ingredients
- Eggplants - 2 lbs
- Olive Oil - 1.3 cups
- Coarse Salt - 3 teaspoons
- Black Pomegranate Molasses - 3 tablespoons
- Garlic - 2 cloves
- Meyer Lemon Juice - 0.3 cups
- Chopped Sage Leaves - 0.7 oz
- Ground Black Pepper - ¼ teaspoon
Step by Step guide
Step 1
Preheat the grill or barbecue.
Step 2
Slice the eggplants thinly lengthwise, brush both sides with olive oil, and sprinkle with 1 teaspoon of salt.
Step 3
Place on the grill in a single layer and cook, turning, for about 10 minutes until soft and marked.
Step 4
Meanwhile, in a bowl, mix the molasses, lemon juice, minced garlic, mint, remaining salt, pepper, and the rest of the olive oil.
Step 5
Add the warm eggplants to the vinaigrette, toss, and serve.
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