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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