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Grilled Eggplant with Pomegranate Molasses and Herbs
Silky grilled eggplant paired with crisp fennel and chopped pistachios; it’s a recipe that’s all about contrasts. We pair sweet-sour flavors from pomegranate molasses and lemon juice with the smoky char of the eggplant and the freshness of parsley and mint. Look for pomegranate molasses sold in bottles in the international aisle of the grocery store or in Middle Eastern markets; if you can, choose one without added sugar or coloring. Serve as a salad or a light vegetarian main with warm flatbread alongside.
4 to 6
Servings
Tip
Don’t peel off all the skin from the eggplants. We like the textural contrast of partially peeled eggplant. To partially peel, use a vegetable peeler to remove strips of skin along the length of the eggplant, creating a striped effect.
45 minutes
Plus grill prep
Ingredients
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1
medium fennel bulb, trimmed, halved lengthwise, cored and thinly sliced against the grain
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1
medium garlic clove, peeled and finely grated
Directions
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01In a medium bowl, toss the fennel, garlic, lemon juice and ¼ teaspoon salt; set aside.
