Roasted Eggplant Salad with Pomegranate Molasses

Roasted Eggplant Salad with Pomegranate Molasses

In my humble opinion, eggplant and pomegranate go together like cumin and cauliflower, fish and chips, lemongrass and ginger… so good. So obviously, the flavors in this recipe are perfection in a bowl.


(for 6 people)

4 eggplants
5-6 big banana peppers or 3 red capsicum
2 tomatoes, finely chopped
4 cloves of garlic, minced
1 small red onion, finely chopped
6-7 tbs of pomegranate molasses or red wine vinegar
3-4 tbs olive oil
salt and pepper
½ bunch parsley, finely chopped


Roast eggplants and peppers on a grill, or in oven at 200°C. Roast tomatoes along with eggplants and peppers for 4-5 minutes. Remove from oven and allow to cool then peel and seed eggplants, peppers and tomatoes. Chop finely.
In a bowl mix crushed garlic, chopped eggplants, peppers, tomatoes, onion and parsley.
In a small bowl, combine molasses, olive oil, and salt. Mix and add to vegetables.
Mix through and taste. If you think you can handle a little more garlic and molasses or vinegar, do not hesitate to add more.
This salad goes well with red meat or poultry, especially if they’re grilled.


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