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Warm Eggplant and Pomegranate Salad

Meaty eggplant and rich greek yogurt are complemented by fresh mint and tart pomegranate for a delicious summery side.

2

Servings

15 Mins

Prep Time

12 Mins

Cook Time

Prep

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Make the Mint Yogurt

Mix the following ingredients into the bowl with the mint and then set aside.

  • Greek Yogurt(plain)3 oz
  • Mint Leaves(thinly sliced)20
  • Extra Virgin Olive Oil2 Tbsps.
  • Kosher Salt½ tsp.
  • Black Pepper5 turns
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Season the Eggplant

In a large mixing bowl, combine all the ingredients until well coated.

  • Japanese Eggplant(half slices)3 cups
  • Garlic Clove(finely chopped)1
  • Extra Virgin Olive Oil2 Tbsps.
  • Kosher Salt1 tsp.
  • Black Pepper5 turns
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Cooking Steps

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1. Add the Oil while Preheating the Pan

Add the oil then preheat the pan to 425°F/ 220°C (high).

  • Extra Virgin Olive Oil1 Tbsp.
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2. Begin Cooking the Eggplant

Add enough eggplant to cover the bottom of the pan without overcrowding and cook for 2 minutes or until it begins to turn translucent and some browning occurs. While the eggplant cooks, prepare a plate or tray lined with paper towels.

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3. Flip and Finish Cooking the Eggplant

Carefully flip the eggplant and continue cooking for 2 more minutes.

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4. Remove the Eggplant and Wipe the Oil

Transfer the eggplant to the paper towel lined plate or tray. Wipe away excess oil with a paper towel. Continue cooking the remaining eggplant, then turn the burner off.

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5. Finish the Eggplant Salad

Transfer the eggplant to a bowl, then drizzle with some red wine vinegar. Add the pomegranate seeds and arugula and toss well. Adjust salt and pepper to taste.

  • Red Wine Vinegar1 Tbsp.
  • Arugula1 cup
  • Pomegranate Seeds2 Tbsps.
  • Kosher Saltas needed
  • Black Pepperas needed
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6. Plate and Serve the Salad

Spread the mint yogurt on a serving platter and add the cooked eggplant salad on top.

  • Mint Yogurtas needed
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