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Grilled Eggplant with Pomegranate Sauce

Grilled Eggplant with Pomegranate Sauce
  • 6 ServingsServings


  • 1 large eggplant
  • 2 tablespoon olive oil
  • 3 cloves garlic
  • 1/2 cup pomegranate syrup
  • Salt


  • Minced parsley
  • 1/2 cup pomegranate seeds


Cut eggplant into 1/4 inch slices and place on paper towels. Sprinkle slices with salt, weight them down with heavy plates or a board for 30 minutes, then pat them dry with paper towels.

Lightly brush with olive oil and place eggplant slices on grill. Grill them for 3 minutes on each side, or until they are lightly browned on both sides. Remove from grill and arrange the eggplant overlapping on a serving dish.

In a mortar, crush garlic cloves with 2 teaspoons salt to a paste. In a non-metallic bowl, combine the garlic paste and pomegranate syrup. Spread a little of the mixture on each eggplant slice. Sprinkle the slices with minced parsley and pomegranate seeds for garnish and chill covered.

Source: California Pomegranates

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