Roasted Eggplant and Pomegranate Salad -

The pop from the pomegranate “jewels” pairs so perfectly with the creamy eggplant in this delicious dish. Use it as a starter salad or a dip for veggies, chips or crackers.

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  • Rating:   5
  • Prep.:  10 min
  • Cook Time:  40min


  • 1 Large Eggplant
  • 1 Scallion, chopped
  • Juice of 1 Lemon
  • 2 Tbsp. Chopped Fresh Parsley
  • 1 Tbsp. Balsamic Glaze
  • 1/2 Cup Pomegranate Seeds
  • 3 Tbsp. Olive oil
  • Salt and Pepper to taste


  1. Preheat oven to 400 F (205 C).
  2. To prepare the eggplant, remove the stem and cut in half horizontally. Drizzle with 1 tbsp. of the olive oil and a pinch of salt and pepper. Place it cut side down on a parchment lined baking sheet in a 400 degree oven for about 30 - 45 minutes (depending on the size of the eggplant cooking time may vary, check it after 30 minutes to see if it is tender all the way through).
  3. When the eggplant is ready, remove from heat and scoop out the flesh onto a cutting board. With a knife, roughly chop the eggplant flesh and place it in a bowl with all remaining ingredients. Mix well.


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