Warm Eggplant and Pomegranate Salad
Meaty eggplant and rich greek yogurt are complemented by fresh mint and tart pomegranate for a delicious summery side.
Prep
Make the Mint Yogurt
Mix the following ingredients into the bowl with the mint and then set aside.
- Greek Yogurt(plain)3 oz
- Mint Leaves(thinly sliced)20
- Extra Virgin Olive Oil2 Tbsps.
- Kosher Salt½ tsp.
- Black Pepper5 turns
Season the Eggplant
In a large mixing bowl, combine all the ingredients until well coated.
- Japanese Eggplant(half slices)3 cups
- Garlic Clove(finely chopped)1
- Extra Virgin Olive Oil2 Tbsps.
- Kosher Salt1 tsp.
- Black Pepper5 turns
Cooking Steps
1. Add the Oil while Preheating the Pan
Add the oil then preheat the pan to 425°F/ 220°C (high).
- Extra Virgin Olive Oil1 Tbsp.
2. Begin Cooking the Eggplant
Add enough eggplant to cover the bottom of the pan without overcrowding and cook for 2 minutes or until it begins to turn translucent and some browning occurs. While the eggplant cooks, prepare a plate or tray lined with paper towels.
3. Flip and Finish Cooking the Eggplant
Carefully flip the eggplant and continue cooking for 2 more minutes.
4. Remove the Eggplant and Wipe the Oil
Transfer the eggplant to the paper towel lined plate or tray. Wipe away excess oil with a paper towel. Continue cooking the remaining eggplant, then turn the burner off.
5. Finish the Eggplant Salad
Transfer the eggplant to a bowl, then drizzle with some red wine vinegar. Add the pomegranate seeds and arugula and toss well. Adjust salt and pepper to taste.
- Red Wine Vinegar1 Tbsp.
- Arugula1 cup
- Pomegranate Seeds2 Tbsps.
- Kosher Saltas needed
- Black Pepperas needed
6. Plate and Serve the Salad
Spread the mint yogurt on a serving platter and add the cooked eggplant salad on top.
- Mint Yogurtas needed
Let’s Get Cooking!
Get the latest recipes, tips and tricks from the Cue test kitchen!