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Grilled Eggplant & Pomegranate Vinaigrette. Recipe

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This recipe for Grilled Eggplant & Pomegranate Vinaigrette., by , is from Maxon Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Erin Glogowski

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
1 large eggplant
1 pomegranate, arils seeded
1 granny smith apple, diced small to approx size of pomegranate
1 shallot, finely diced, or 1/4 medium onion
1 oz cured/dried chorizo, diced very small, approx size of fruit
1 cup walnuts, toasted and chopped
olive oil
juice of 1 lime
1 cup mint, parsley, and/or cilantro, chopped
salt/pepper to taste
*Skip the chorizo for a vegetarian version.

Directions:
Directions:
Prep Grill, or if you don't want to grill preheat oven to 350. Wash and cut eggplant into 4 wedges. Pierce, brush with olive oil, season with salt and pepper, and grill or roast in the oven 45 minutes or until done.

Prepare the vinaigrette. Toast the walnuts, seed the pomegranate, chop everything. Combine everything in a bowl, except the herbs and walnuts, which you should fold in just before serving. When the eggplant is ready, serve with the vinaigrette mixture spooned over the top.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 Hour.

 

 

 

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