by Nandita 11/14/2022

Eggplant & Pomegranate Salad w/ Harissa

On toast, in a salad, a wrap or as a side-dish, this Eggplant & Pomegranate Salad w/ Harissa is amazing! It’s packed with flavor and will please the meat eaters too. Are you ready for the next sexy side dish?

Check out my REEL on how I did! 

Eggplant & Pomegranate Salad w/ Harissa

  • Prep: 10 min
  • Total: 25 min
  • Vegetables

Ingredients

NOTE: this recipe is suitable for one big portion or two smaller one's.

For prepping the eggplant:
- 1 eggplant (cut into pieces)
- ¼ cup vegetable oil + 3 tbsp olive oil 
- salt & pepper to taste 
 
For the dressing: 
- 3 tbsp olive oil 
- 1 tbsp Harissa 
- 2-3 tbsp honey 
- 1 tsp Pimenton (smoked pepper powder)
- 1 tsp tomato puree 
- salt & pepper to taste 
 
For garnish: 
- pomegranate seeds 
- pistachios 
- mint leaves 
- chili flakes (optional) 

This recipe was inspired by Nigella Lawson's eggplant and Harissa w/ pomegranate molasses.

Instructions

1. Cut the eggplant and fry the pieces in ¼ cup sunflower oil on medium heat until golden brown on both sides. Keep an eye on the eggplant pieces and remove them after 7-10 minutes with a slotted spoon. Place the pieces on kitchen towel paper to release some of the excess oil 
 
2. In a bowl prepare the dressing and mix well. 
 
3. Place the fried eggplant pieces on a plate and sprinkle on the dressing. Then garnish with pomegranate seeds, pistachios, and mint leaves. Serve on toast, as a side, in a salad or in a wrap and enjoy! 

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