Roasted Eggplant Pomegranate Salad

Slice the eggplant into 1.5 cm half-moons, then sprinkle evenly with 2 g of the salt.

Rest for 10 minutes, and when moisture beads on the surface, press it dry with paper towels.

Preheat the oven to 220C.

Brush the eggplant with 15 ml of the olive oil, then spread the pieces without overlapping so steam can escape and the edges roast instead of turning soggy.

Roast the eggplant for 12 minutes, then flip when the edges turn lightly browned.

Roast 3 minutes more, stopping when the flesh feels soft but the slices still hold their shape.

Slice the red onion very thinly and soak it in cold water.

When the sharp aroma softens, drain it well so excess water does not wilt the 70 g of arugula during tossing.

Whisk the remaining 15 ml olive oil with 15 ml red wine vinegar, 10 g honey, 2 g salt, and black pepper.

Stir until the honey dissolves and the dressing tastes balanced, bright, and lightly sweet.

Toss the arugula and drained red onion lightly with the dressing first.

Add the warm eggplant and 90 g pomegranate seeds on top, mix gently once, and serve right away while the eggplant still absorbs flavor.