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.
Grilled Eggplant with Pomegranate-Walnut Sauce
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)
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.