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–+ servings

Charred Eggplant with Burrata, Pomegranate, Walnuts & Mint

A recipe of contrasts. Smoky against sweet. Creamy against crunchy. Warm against cool. Every forkful offers something a little different, but somehow everything belongs together.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Appetizer, Dinner, lunch
Cuisine: Persian inspired
Keyword: easy summer recipes, easy summer salads, potluck dishes, quick and easy, summer appetizer
Servings: 4
Calories: 383kcal

Equipment

  • 1 small bowl
  • 1 Pastry brush
  • Charcoal or gas grill (If you don't have a gas grill, you can still cook eggplant on a baking sheet in the oven, or a grill pan on the stove top.)

Ingredients

  • 50 ml balsamic vinegar
  • 15 ml honey
  • 15 ml extra-virgin olive oil
  • 125 ml toasted walnuts
  • 125 ml pomegranate seeds
  • 125 ml fresh mint
  • 4-5 Italian baby eggplants, about 140 grams each. Cut in half. or into slices if using a larger sized eggplant.
  • extra-virgin olive oil for brushing
  • 10 ml za’atar spice blend
  • Fine sea salt and ground black pepper to taste
  • 250 gram ball of burrata substitute fresh mozzarella or goat cheese if you prefer

Instructions

  • Brush eggplant halves or slices with olive oil, and sprinkle all over with za’atar. Heat a charcoal or gas grill to medium-high. Place the eggplant slices on the grill and grill until charred on one side, 2 to 4 minutes. Flip, and grill until charred and completely tender, 2 to 4 minutes.
    Season to taste with salt and pepper.
    Note: The eggplant can also be cooked on a grill pan on the stove over high heat, or roasted in the oven on tray at 240°C/ 450°F for 20 minutes, flip, then roast another 10 minutes, until the eggplant is super soft and caramelised on the edges
  • To serve, arrange grilled eggplant slices on a platter. Break burrata into large chunks, and place around eggplant. Scatter the mint, toasted walnuts and pomegranate seeds over top. Drizzle generously with the balsamic dressing.
  • Makes a delicious appetizer with some crusty bread, or serve with a mixed green salad as a lunch or light dinner.

Nutrition

Calories: 383kcal | Carbohydrates: 24g | Protein: 15g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 10mg | Potassium: 578mg | Fiber: 8g | Sugar: 16g | Vitamin A: 742IU | Vitamin C: 8mg | Calcium: 391mg | Iron: 2mg
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