Another easy, delicious, and light Mediterranean recipe coming your way!
Roasted eggplant, topped with baked bruschetta and fresh pomegranate, served warm on a bed of arugula, grated cheese, with a drizzle of pomegranate molasses on top. Can’t beat this flavor combination 🥗🍅🍆🫑👌🏻
Let’s get our ingredients ready and make this delicious Mediterranean Roasted Eggplant Salad:
🍆 1 medium eggplant
🫑 1 red bell pepper
🍅 1.5 cups grape or cherry tomato
🍇 Pomegranate seeds
🧄 2 garlic cloves, minced
🌿 3 fresh basil leaves, chopped
🥖 1.5 tablespoons breadcrumbs
🧂 1 teaspoon garlic powder
🌶 1/2 teaspoon red chili flakes
🌱 1 teaspoon dried oregano
🧀 Grated Parmesan cheese
🍾 1/2 cup olive oil
🍷 Pomegranate molasses or balsamic glaze
Recipe video is coming next 👍🏻
🥗 First, wash and cut the eggplant in half lengthways. With a small sharp knife, make a few deep parallel incisions in the cut side of each eggplant half, without cutting through the skin. Repeat this at a 45-degree angle to get a diamond-shaped pattern as shown in the video. Sprinkle the cut surface of each half with salt and set aside for half an hour.
🥗 Dry the surface of each half with paper towel and place them cut side up on a baking tray lined with parchment paper. Drizzle them with a generous amount of olive oil, then roast them in a 400F preheated oven for 40 minutes, or until they’re fork tender but still firm.
🥗 While the eggplant is roasting, prepare the Bruschetta topping. Cut the cherry tomatoes into quarters, dice red peeper into small cubes, mince garlic, chop basil; and mix everything together with salt, pepper, garlic powder, oregano, red pepper flakes, bread crumbs and olive oil.
🥗 Spread a few spoons of bruschetta on top of each eggplant half and bake on 350F until eggplant is fully cooked and veggies are tender. Take out of the oven and set aside for 20 minutes.
🥗 Top with more fresh bruschetta, grated cheese, pomegranate seeds, pomegranate molasses, and arrange on a bed of arugula or spring mix.
Bon Appetit! 💖
MADE WITH LOVE!