Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing
- Preparing Time: -
- Total Time: -
- Served Person: 4–6 servings
- salt and pepper
- 1/4 cup extra virgin olive oil
- 1 clove garlic
- 1/4 cup honey
- juice of 1 lemon
- sea salt
- 1/4 cup balsamic vinegar
- 1 tbsp dijon mustard
- 1/2 cup toasted pine nuts
- 2 medium eggplants
- 1/4 cup pomegranate molasses
- 1/2 cup fresh pomegranate seeds
- 1/4 cup peanut and olive oil, combined
- 2 tsp whole fennel seeds
- 4 large handfuls arugula leaves
- 1 small red onion, thinly sliced
- 2 cups cherry tomatoes, sliced
- Carbohydrate 46 g(15%)
- Fat 30 g(46%)
- Fiber 9 g(36%)
- Protein 7 g(13%)
- Saturated Fat 4 g(18%)
- Sodium 847 mg(35%)
- Calories 447
Preparation Preheat the oven to 400°F. Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside. Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside. In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad. Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side. Excerpted from Modern Flavors of Arabia: Recipes and Memories from My Middle Eastern Kitchen by Suzanne Husseini. Copyright © 2012 Suzanne Husseini. Published by Appetite by Random House, a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. Photography by Petrina Tinsaly. Suzanne Husseini was the host of one of the most popular Arabic cooking shows in the Middle East. She is a regular contributor to several publications around the world and frequently travels internationally as a featured food presenter. Suzanne lives in Dubai and Ottawa with her husband and three children.
Preparation Preheat the oven to 400°F. Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside. Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside. In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad. Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side. Excerpted from Modern Flavors of Arabia: Recipes and Memories from My Middle Eastern Kitchen by Suzanne Husseini. Copyright © 2012 Suzanne Husseini. Published by Appetite by Random House, a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. Photography by Petrina Tinsaly. Suzanne Husseini was the host of one of the most popular Arabic cooking shows in the Middle East. She is a regular contributor to several publications around the world and frequently travels internationally as a featured food presenter. Suzanne lives in Dubai and Ottawa with her husband and three children.
