Eggplant Pomegranate Salad
User Reviews
5
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Prep Time
5 mins
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Servings
4 people
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Calories
320 kcal
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Course
Salad
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Cuisine
Middle Eastern
Eggplant Pomegranate Salad
Description
This salad centers around eggplant cubes peeled and roasted at a high temperature with olive oil, salt, and an optional sumac spice, which adds lemony notes. The roasting produces caramelized, tender eggplant pieces that contrast with the peppery bite of arugula leaves arranged as a base.
Pomegranate seeds introduce bright, juicy bursts, and toasted pine nuts bring a subtle crunch, further enriching the texture variety. Parsley garnish adds fresh herbal brightness. The creamy dressing blends yogurt and mayonnaise with crushed garlic and salt, offering a cooling, mildly tangy coating that complements the eggplant’s warmth.
Adding crispy pita or croutons on top creates additional texture contrasts. This salad works well as a light meal or accompaniment to grilled dishes, balancing richness and freshness.
Ingredients
For the salad:
- 2 small eggplant peeled and diced into cubes
- 2 tablespoon olive oil
- big pinch salt
- pinch sumac optional
- 1 bunch arugula or rocket leaves, or any other green of choice
- drizzle olive oil
- 1/4 cup pomegranate seeds more if desired
- 1/4 cup pine nuts toasted, or almonds, or other nuts of choice
- handful pita bread crispy, or croutons, if desired
- 2 tablespoon parsley chopped
For the dressing:
- 3 tablespoon yogurt
- 2 tbsp mayonnaise
- 1-2 garlic cloves, crushed
- pinch salt
Instructions
For the eggplant:
- Heat the oven to 410 F (210C). Place the peeled, cubed eggplant in a single layer on a parchment lined baking sheet. Drizzle with olive oil, sprinkle with sumac and salt, and toss to combine evenly.
- Roast in the hot oven for 10 minutes, then toss eggplant around and roast for a further 10-15 minutes until golden brown. Set aside to cool.
For the dressing:
- In a small bowl, add the yogurt, mayo, garlic and salt. Whisk with a fork until evenly combined, and store in the fridge until ready to use.
To assemble:
- Place the layer of greens you are using (I like arugula or jarjir) on the base of your serving dish- preferably a wide flat dish like pictured not a deep salad bowl. Drizzle greens with a little olive oil if desired.
- Top with roasted eggplant, pomegranate seeds, and most of the toasted nuts. Drizzle the yogurt dressing evenly on top, and then add the crispy bread if using. Sprinkle parsley on top, and add a little more toasted nuts for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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