Roasted Eggplant Pomegranate Salad | Easy Vegan Side Dish

Roasted Eggplant Pomegranate Salad is a smoky, spoonable eggplant dish with sweet peppers, fresh herbs, olive oil and a bright scattering of pomegranate seeds. It is soft, savory and colorful, making it a beautiful side dish for flatbread, grain bowls, mezze plates or a simple plant-based lunch spread.

Roasted Eggplant Pomegranate Salad | Easy Vegan Side Dish

Roasted Eggplant Pomegranate Salad Recipe

Servings: 4 to 6 | Prep Time: 20 minutes | Cook Time: 35 to 40 minutes

Ingredients

For the Roasted Eggplant

• 2 large eggplants, about 2 lb. (900 g.) total

• 1 yellow bell pepper, finely diced

• 1 red bell pepper, finely diced

• 2 tbsp. (30 ml.) olive oil, divided

• ½ tsp. fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

For the Salad

• 2 tbsp. (30 ml.) fresh lemon juice

• 1 tbsp. (15 ml.) pomegranate molasses

• 1 small garlic clove, grated or minced

• ½ tsp. ground cumin

• ¼ tsp. smoked paprika

• ¼ cup (15 g.) chopped fresh parsley

• 2 tbsp. (8 g.) chopped fresh mint, optional

• ½ cup (85 g.) pomegranate seeds

For Serving

• 1 tbsp. (15 ml.) extra-virgin olive oil

• Extra pomegranate seeds

• Chopped fresh parsley

• Warm pita or flatbread

Directions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Trim the eggplants and cut them in half lengthwise. Score the flesh in a crosshatch pattern, taking care not to cut through the skin.

3. Brush the cut sides with 1 tbsp. (15 ml.) olive oil and sprinkle with salt and black pepper. Place the eggplants cut-side down on the prepared baking sheet.

4. Roast for 30 to 35 minutes, or until the eggplant is collapsed, deeply soft and lightly browned at the edges.

5. While the eggplant roasts, heat the remaining 1 tbsp. (15 ml.) olive oil in a small skillet over medium heat. Add the yellow bell pepper and red bell pepper. Cook for 5 to 7 minutes, stirring occasionally, until softened but still colorful. Set aside.

6. Let the roasted eggplant cool until easy to handle. Scoop the flesh into a medium bowl and discard the skins. Mash the eggplant with a fork until soft and slightly textured.

7. Stir in the cooked peppers, lemon juice, pomegranate molasses, garlic, cumin, smoked paprika, parsley and mint, if using.

8. Taste and adjust with more salt, black pepper, lemon juice or pomegranate molasses, if needed.

9. Spoon the eggplant salad into a shallow serving bowl. Drizzle with extra-virgin olive oil and scatter the pomegranate seeds generously over the top.

10. Finish with extra parsley and serve with warm pita or flatbread.

Make It Yours

→ For a creamier version, stir in 2 tbsp. (30 g.) tahini or plain unsweetened plant-based yogurt before adding the pomegranate seeds.

→ For more texture, fold in ¼ cup (30 g.) toasted walnuts. For extra brightness, add 1 tsp. finely grated lemon zest.

→ For a more substantial lunch, serve the eggplant salad over quinoa, couscous, brown rice or warm lentils with cucumbers and greens on the side.

Kitchen Notes

→ The eggplant should be very soft before mashing. If it is under-roasted, the salad will taste firm and watery instead of silky and rich.

→ Pomegranate molasses gives the dish a sweet-tart depth that works well with the smoky eggplant. If you do not have it, use 1 tbsp. (15 ml.) fresh lemon juice plus 1 tsp. (5 ml.) maple syrup.

→ Add the pomegranate seeds right before serving so they stay glossy, bright and distinct against the soft eggplant.

Pairs Well With

Serve this with warm pita, hummus, falafel, cucumber tomato salad, lentil soup, roasted cauliflower, stuffed grape leaves, rice pilaf or a simple mezze platter.