ROASTED EGGPLANT AND
POMEGRANATE SEED SALAD
pounds eggplants (about 3 large)
Seeds of 1 pomegranate
½ cup extra-virgin olive oil
2 tablespoons fresh lemon juice (or more to taste)
Freshly ground black pepper to taste
1 tablespoon chopped fresh mint leaves (optional)
3 to 4 tablespoons chopped scallions and/or sliced
and dry eggplants. Cut a hole in the middle of three
large squares of aluminum foil, to form "collars"
for 3 stove top gas burners to alleviate cleanup. If
you have them, place a rack over each burner to hold
the eggplant (cooling racks may also be used.)
For best flavor, char the
eggplants directly on a gas burner. If your stovetop
is electric, broil the eggplants on an oven rack
close to the broiler element, until blackened,
turning occasionally. Place a parchment-lined pan
under them to keep the oven clean.
Put an eggplant on each one of the burners and roast
over medium heat, turning occasionally, till
blackened on all sides and tender when pierced with
a fork. Do not overcook. Use two large kitchen
spoons to transfer one eggplant at a time to a
cutting board. Let cool until easy to handle.
Slice the eggplant in half lengthwise and use a
spoon to scrape out the insides. Discard the skin.
Hand-chop the eggplant flesh with a chopping knife
till there are no coarse lumps or strips, or use a
food processor with a few short pulses. Transfer to
Using a fork, mix in the lemon juice and pomegranate
seeds, then gently whisk in the olive oil. Season to
taste with salt and pepper. Pour onto a large plate
and smooth out with a knife. Garnish with chopped
mint and scallions or radish slices.
(May be made several hours in advance, covered with
plastic wrap and chilled till serving time. Bring to
room temperature before serving.) Serve with challah,
toast or crackers.
Makes 6 servings.