This eggplant dish is one of my absolute favourite dishes. My mother does a version of this, which I have tweaked. It reminds me of my childhood. It looks spectacular if you have a dinner party or want to make something classy. I love to serve this on a breadboard. To decorate with pomegranates is truly such an incredible burst of colour and adds an element of creativity.
There are other reasons to why you should make this dish too. Eggplant is seriously, ridiculously good for you. Let me give you five nutritional reasons to eat eggplant.
- It has no fat and is low in calories. One can indulge till their heart is content.
- It is a great source of beta carotene, B vitamins, folate and vitamin C
- It is rich in minerals and has large amounts of potassium, magnesium, calcium and phosphorus.
- It is full of antioxidants
- It is so delicious. Yes, that is a nutritionally important fact.
Make this today! If you do, please take a photo and tag me @thehealthyhiccup. It would actually probably make my day.
Hint: I always make double of the dressing because I love dressing and then I have half to serve and half to drizzle on top.
Grilled eggplant and tomato salsa
- 4 large eggplants
- 1 punnet of cherry tomatoes
- 1 red onion
- Fresh coriander (2-3 table spoons cut finely and extra to serve)
- 4-6 tablespoons of balsamic vinegar (extra to serve)
- Season with salt and pepper
- 1 pomegranate
- Preheat oven to 180 degrees Celsius
- Take 4 large eggplants and cut them in half.
- Place skin side up. Pierce skin with a fork all over the eggplant
- Season with salt and pepper (Don’t be too concerned with this as a lot of the salt will fall off and unlike traditional recipes we are not drizzling with oil)
- Bake in oven at moderate heat for 45 minutes – 1 hour until tender when pierced with a knife.
While this is cooking, prepare the tomato salsa:
- Cut the tomatoes in half
- Finely slice the red onion
- Combine onion, tomatoes and coriander.
- Drizzle with the balsamic vinegar very generously, over the top (I use a lot)
- Take a large bread or decorative board
- Place the eggplant cut side up
- Top each one generously with tomato salsa
- Decorate each one with extra coriander
- Decorate with some pomegranate seeds
- Drizzle with extra balsamic prior to serving
- 1-1/2 cups of whole wheat couscous (make according to instructions. I dissolve some vegetable stock into the boiling water for extra flavour)
- Juice of 1 orange juice
- ½ cup of lemon juice
- 3 table spoons of maple syrup or honey
- 2 tablespoons of orange rind
- ¼ cup of cranberries or goji berries (optional)
- Cook the couscous according cooked according to instructions
- Whisk all the other ingredients together
- Fluff up couscous and add the dried fruit if desired
- Add the dressing just prior to serving