Preparation
15 minutes
Cook Time
15 minutes
Serves
2
Cooking Level
Easy

Ingredients

  • For the salad:
  • 1 dry pint Pure Flavor® Cloud 9® Bite-Sized Fruity Tomatoes, halved
  • 3 Pure Flavor® Craft House Collection® Baby Eggplants, sliced into rounds
  • ½ red onion, thinly sliced
  • ½ cup canned chickpeas
  • ½ cup pita chips
  • ¼ cup pomegranate arils
  • ¼ cup sliced almonds, toasted
  • 2 tbsp olive oil
  • 2 tsp salt
  • Lemon, quartered, for garnish
  • Fresh parsley, for garnish
  • Pomegranate molasses, for garnish
  • For the dressing:
  • 1 garlic clove
  • ½ lemon, juiced
  • ⅓ cup water
  • 4 tbsp tahini
  • 2 tbsp full-fat plain yogurt
  • 1 tbsp olive oil
  • 1 tbsp parsley
  • 1 tbsp pomegranate molasses
  • ½ tsp salt

Directions

Step 1

Sprinkle eggplant slices with salt, let rest for 10 minutes, and pat dry with paper towels.

Step 2

Heat barbeque, brush eggplant with olive oil and grill for 5 minutes on each side.

Step 3

Add onions to a skillet, and sauté until translucent and set aside.

Step 4

Add all dressing ingredients to a blender and pulse until combined.

Step 5

To serve, place grilled eggplant on the bottom of a serving dish and layer tomatoes, chickpeas, onions, pomegranate arils, toasted almonds, pita chips, and top with dressing.

Step 6

Drizzle with pomegranate molasses and garnish with lemon and parsley, if desired.

Recipe created by Hanan Ghadban

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