Roasted Eggplant Pomegranate Salad
Eggplant is halved and roasted until the flesh turns silky-sweet and almost cream-like. Pomegranate seeds burst with tart juice that cuts through the eggplant's rich depth. Arugula adds peppery bitterness preventing sweetness from dominating, and red onion contributes a sharp, lingering bite. A vinaigrette of red wine vinegar and honey layers sweet-acid notes across the plate, while the contrast of ruby pomegranate, purple onion, and green arugula makes the dish visually striking.
Adjust Servings
Instructions
- 1
Slice eggplant into 1.5 cm half-moons, sprinkle half the salt, and rest for 10 minutes.
- 2
Pat dry, coat with half the olive oil, roast at 220C for 12 minutes, flip, and roast 3 more minutes.
- 3
Thinly slice red onion, soak in cold water to mellow, then drain.
- 4
Whisk remaining oil, vinegar, honey, remaining salt, and pepper into a dressing.
- 5
Toss arugula and onion first, then add warm eggplant and mix gently.
- 6
Top with pomegranate seeds for brightness and serve immediately.
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Nutrition (per serving)
Goes Well With
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