Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing
Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing is a flavorful French French Receipes dish prepared with quality ingredients. Preheat the oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.