Fine Vegetable Cuisine

Grilled Eggplant Salad with Pomegranate Seeds

and Buffalo Mozzarella
5
Average: 5 (5 votes)
(5 votes)
Grilled Eggplant Salad with Pomegranate Seeds

Grilled Eggplant Salad with Pomegranate Seeds - Grilled with a touch of sweetness and mint

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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
337
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie337 kcal(16 %)
Protein9.27 g(9 %)
Fat21.41 g(18 %)
Carbohydrates31.47 g(21 %)
Sugar added0 g(0 %)
Roughage10.57 g(35 %)
Vitamin A46.85 mg(5,856 %)
Vitamin D0 μg(0 %)
Vitamin E1.25 mg(10 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.14 mg(13 %)
Niacin2.49 mg(21 %)
Vitamin B₆0.34 mg(24 %)
Folate90.52 μg(30 %)
Pantothenic acid1.07 mg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C14.49 mg(15 %)
Potassium833.25 mg(21 %)
Calcium190 mg(19 %)
Magnesium49.3 mg(16 %)
Iron0.99 mg(7 %)
Zinc0.74 mg(9 %)
Saturated fatty acids6.09 g
Cholesterol20.25 mg

Ingredients

for
4
Ingredients
2 Eggplant (rinsed; trimmed and sliced 1/4-inch thick)
salt
4 shallots
2 cloves garlic (peeled)
¼ cup olive oil
1 pomegranate
1 Buffalo mozzarella (drained and torn into bite-size pieces)
freshly ground Black pepper (to taste)
fresh mint (for garnish)
How healthy are the main ingredients?
olive oilgarlicEggplantsaltshallotpomegranate
Preparation

Kitchen utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve

Preparation steps

1.
Lightly sprinkle the sliced eggplant with salt and let stand for 10 minutes.
2.
Meanwhile, peel and trim the shallots and cut into wedges. Finely chop the garlic and stir it into the olive oil.
3.
Halve the pomegranate and remove the arils. Drain the mozzarella and tear into bite-size pieces.
4.
Rinse the salt from the eggplant and pat dry with paper towels. Heat 1/4 of the garlic oil in a grill pan, add the shallots. Working in batches if necessary, brush the eggplant with the remaining oil; grill the eggplant and shallots until golden and cooked through, 3 to 4 minutes per side.
5.
Arrange eggplant and shallots on a serving plate, sprinkle with the pomegranate arils and mozzarella, season to taste with freshly ground black pepper and garnish with mint leaves. Serve.