Eggplant pomegranate salad is simple and healthy and the perfect choice for a light and easy dinner. Eggplant is one of my favourite vegetables. I like it roasted, fried, grilled, and even better smoked over the barbecue. The combination of Eggplant with crumbled feta and the pop and freshness of pomegranate seeds is simply delicious. This eggplant pomegranate salad could easily replace your dinner or you may want to pair it with some oven-roasted chicken chops or barbecued chicken wings.
Peel and cut the eggplants into chunks - (2 cm). In a bowl, toss with olive oil and season with salt. Arrange on an oven tray lined with baking paper and bake for approximately 20 minutes or until cooked and golden in colour.
Slightly roast the walnuts and roughly chop.
Chop, and prepare the salad ingredients.
To make the dressing, combine lemon juice, garlic, olive oil, and dried mint, pour onto eggplant salad, and toss to combine.
Top with crumbled feta, and pomegranate seeds and drizzle with pomegranate molasses.