Grilled Eggplant with Pomegranate and Walnuts

Grilled Eggplant with Pomegranate-Walnut Sauce

A really easy way to serve eggplant is to grill slices then serve them drizzled with  white wine vinegar and a paste of walnuts and pomegranate. It is wonderful! And simple and easy. It is the sort of dish that can be made easily for large groups.

Similar recipes include Roasted Eggplant Chutney, Marinated Eggplant with Tahini, and Smoky Aubergine and Asparagus.

Browse all of our Eggplant recipes. Or explore our Late Autumn dishes.

Grilled Eggplant with Pomegranate-Walnut Sauce

Grilled Eggplant with Pomegranate-Walnut Sauce

ingredients
3 eggplants, about 1kg, cut into 1cm slices
0.25 cup olive oil
2 Tblspn white wine vinegar
Pomegranate and Walnut Dip (optional)
2 Tblspn parsley, finely chopped
pomegranate kernels to serve (optional)

method
Place the eggplant slices in a bowl and pour the oil over the slices. Using your hands, rub the oil into the slices.

BBQ or char grill the slices in batches, 3 – 5 minute on each side or until tender. Transfer to a large plate and layer  in overlapping slices. Drizzle with a little vinegar and a little pomegranate and walnut dip (thinned with warm water if necessary). Scatter with the parsley and pomegranate kernels and serve.

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