ARUGULA SALAD WITH ROASTED EGGPLANT AND SWEET POMEGRANATE DRESSING
Provided by Suzanne Husseini
Categories Salad Tomato Appetizer Ramadan Eggplant Arugula Pomegranate Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Soy Free Kosher
Yield 46 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F.
- Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.
- Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.
- In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad.
- Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.
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Okasha Afzal
[email protected]This salad was delicious! The eggplant was roasted to perfection and the pomegranate dressing was the perfect balance of sweet and tangy. I will definitely be making this again and again.
BUS pk Rafeeq
[email protected]Overall, this salad was very good. The eggplant was roasted perfectly and the dressing was very flavorful. I would definitely make this again.
Deborah Young
[email protected]This salad was a bit too sweet for my taste, but otherwise it was very good. I would recommend using less pomegranate molasses in the dressing.
Mateo Hoxha
[email protected]I thought this salad was amazing! The eggplant was roasted perfectly and the pomegranate dressing was so flavorful. I will definitely be making this again.
Jackson Brinker
[email protected]This salad was okay. The eggplant was a bit too roasted for my taste and the dressing was a little too tangy.
Kaiden Thomas
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser. The roasted eggplant is so flavorful and the pomegranate dressing is the perfect finishing touch.
Kaleemullah Kaleemullah
[email protected]This salad was a hit at my dinner party! Everyone loved the combination of flavors and textures. I will definitely be making this again.
Hail 676
[email protected]Not bad, but not great. The eggplant was a bit dry and the dressing was a little too oily.
Tomzzy Chase
[email protected]This salad was delicious! The eggplant was roasted to perfection and the pomegranate dressing was the perfect balance of sweet and tangy. I will definitely be making this again and again.
Kingsley Muyupa
[email protected]Overall, this salad was very good. The eggplant was roasted perfectly and the dressing was very flavorful. I would definitely make this again.
Irshad Boy
[email protected]This salad was a bit too sweet for my taste. I would recommend using less pomegranate molasses in the dressing.
Chand Jani
[email protected]This salad was amazing! I loved the combination of flavors and textures. The eggplant was roasted perfectly and the dressing was so flavorful. I will definitely be making this again.
Akbar Akhter
[email protected]I thought this salad was just okay. The eggplant was a bit bland and the dressing was not very flavorful.
Anthonia Thomas
[email protected]This salad was good, but not great. The eggplant was a bit too oily and the dressing was a little too sweet for my taste.
Dakari Richards
[email protected]This salad was absolutely delicious! The eggplant was roasted until it was slightly caramelized and the pomegranate dressing was so flavorful. I will definitely be making this again.
Isahak Alli
[email protected]I followed the recipe exactly and it turned out perfectly. The eggplant was roasted to perfection and the pomegranate dressing was the perfect balance of sweet and tangy.
Patience Shumbanhete
[email protected]This salad was a real winner! The combination of roasted eggplant, sweet pomegranate dressing, and arugula was fantastic, and it felt like a really healthy and satisfying meal.