How to Make Grilled Eggplant Salad - Vegan Recipe

labneh

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and calories.

pita bread

🥗Healthier: whole grain bread

💰Cheaper: tortilla

Whole grain bread offers more fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile.

sumac

🥗Healthier: lemon zest

💰Cheaper: citric acid

Lemon zest provides a similar tangy flavor.

Prick each eggplant 3-4 times with a knife.

Place the eggplants on a roasting rack and grill under the broiler for about 45 minutes at 250 degrees Celsius, turning halfway through.

Cut each eggplant in half and scoop out the flesh.

Place the eggplant flesh in a colander for about 20 minutes to cool and release excess liquid.

Finely dice green and red bell peppers.

Finely chop green onion.

Remove seeds from the tomato and dice.

Chop fresh parsley and mince the garlic.

Add pomegranate seeds and roughly chopped walnuts to the mixture.

Chop the cooled eggplant flesh and add it to a tray with the other chopped ingredients.

Season with lemon juice, pomegranate molasses, cayenne, and salt.

Drizzle with extra virgin olive oil and mix well.

Transfer to a serving dish and garnish with crushed walnuts and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens