Smoked Eggplant and Pomegranate Salad with Sumac Vinaigrette
A vibrant and flavorful salad showcasing the smoky depth of roasted eggplant balanced by the sweet-tart burst of fresh pomegranate seeds. This dish is a delightful fusion of textures and tastes, perfect as a light appetizer or a side dish.
Prep Time
45 min
Difficulty
Easy
Servings
4
Calories
180 kcal
Instructions
- 1
Preheat oven to 400°F (200°C). Pierce the eggplants several times with a fork. Place on a baking tray and roast for 30-40 minutes, or until completely softened and the skin is slightly charred. Let cool slightly.
~40 min - 2
Once cool enough to handle, slice the eggplants in half lengthwise and scoop out the flesh into a large bowl, discarding the skin. Mash the eggplant flesh with a fork.
~5 min - 3
Finely chop the mint and parsley leaves. Thinly slice the red onion.
~3 min - 4
Add the pomegranate seeds, chopped mint, parsley, and sliced red onion to the bowl with the mashed eggplant.
~1 min - 5
In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and pepper to create the vinaigrette.
~2 min - 6
Pour the vinaigrette over the eggplant mixture and gently toss to combine all ingredients. Taste and adjust seasoning if necessary.
~2 min
Tips
- For an extra smoky flavor, you can grill the eggplants directly over an open flame before roasting.
- This salad is best served at room temperature. It can be made a few hours ahead of time and refrigerated, but bring it back to room temperature before serving for optimal flavor.
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