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Jacqui Challinor’s smoked eggplant and pomegranate salad

Jacqui Challinor’s smoked eggplant and pomegranate salad
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Jacqui Challinor’s smoked eggplant and pomegranate salad is a vibrant, healthy dish featuring smoky charred eggplant combined with bright, juicy pomegranate seeds and fresh herbs. Enhanced with a zesty citrus dressing and warm spices, this salad is perfect as a light main or a flavorful side, bringing bold, refreshing flavors and beautiful color to any meal.

Ingredients

Scale

Main Ingredients

  • 2 medium firm eggplants
  • 1 cup pomegranate seeds
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh mint

Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 1 tsp smoked paprika or ground cumin
  • ½ tsp sea salt, or to taste
  • Freshly cracked black pepper, to taste

Optional Variations

  • 2 tbsp toasted pine nuts or pumpkin seeds
  • ¼ cup crumbled feta or goat cheese
  • Use fresh lime or orange juice instead of lemon juice
  • ½ cup cooked bulgur, quinoa, or couscous for a heartier salad
  • Finely chopped chili or a pinch of cayenne pepper for heat

Instructions

  1. Smoke the Eggplant: Wash and prick the eggplants with a fork. Place them over a grill or open flame, turning occasionally until the skin is charred and the flesh is soft and smoky, about 20-30 minutes. Alternatively, roast in a hot oven with smoked paprika for similar flavor.
  2. Peel and Drain: Once cool enough to handle, peel away the charred skin carefully. Scoop the smoky flesh into a colander or sieve to drain excess liquid and prevent a watery salad.
  3. Prepare the Dressing: In a bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, salt, and freshly cracked black pepper to create a zesty and flavorful dressing.
  4. Combine Ingredients: In a large mixing bowl, gently fold the drained eggplant with pomegranate seeds, chopped parsley, and mint. Pour the dressing over and mix lightly to coat evenly, taking care not to mash the eggplant.
  5. Chill and Serve: Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature for the best taste and texture.

Notes

  • Use a charcoal grill for authentic smokiness when smoking eggplants outdoors.
  • Drain excess moisture thoroughly to avoid a soggy salad.
  • Use freshly chopped herbs for maximum aroma and freshness.
  • Adjust lemon juice and salt to balance brightness and seasoning.
  • Mix in a large bowl to prevent mashing the delicate eggplant.

Nutrition

Keywords: smoked eggplant, pomegranate salad, vegan salad, Mediterranean salad, healthy salad, grilled vegetables, fresh herbs

Find it online: https://mealsbylina.com/jacqui-challinors-smoked-eggplant-and-pomegranate-salad/