Brunch,  DINNER,  LUNCH,  Vegetarian Dishes

GRILLED EGGPLANT WITH CILANTRO, JALAPENOS AND POMEGRANATE

Grilled Eggplant 6

Happy Saturday!

Hot off the grill just in time for Sunday’s brunch.  This simple, easy grilled eggplant dish is loaded with tantalizing flavors that will leave your taste buds screaming ENCORE!

Let me set the scene.

Starring Japanese eggplant as the perfect meaty substitute adding texture and flavor.  Jalapeno peppers steal the limelight delivering a spirited performance in every bite.  O’Cilantro, cilantro wherefore art thou cilantro? -Cilantro enters perfuming earthy scents throughout the atmosphere with a taste of citrus.

Last, but certainly not least the POM.  These ruby arils burst on the scene with juicy sweetness delivering high notes that mingle on the palate.

Grilled Eggplant

These grilled eggplants are radiant!  You’ll notice throughout the grilling process the eggplants transform from a plum to a chestnut -amethyst color.  As the outside charrs, the inside steams to perfection.

Grilled Eggplant 7

Once the eggplants are done, allow 1-2 minutes to slightly cool. Cut the eggplants lengthwise cutting through the green stalk. (Leave the green stalk intact for garnish, please don’t devour it 🙂 )

Score the flesh with an (X ) incision allowing the olive oil and lemon juice to absorb.

plain grilled eggplant

Here’s where the plot starts to thicken. Slather on the creamy, garlicky sour cream mixture.

eggplant

Begin layering with cilantro, add the jalapeno slices, pomegranate arils, and top with pecans for a crunchy nutty finish.

Voila!

Grilled Eggplant 5

Pomegranate delivers a stellar solo performance.

Grilled Eggplant 4

BRAVO!

Grilled Eggplant 3
How To Prepare Grilled Eggplant with Cilantro

GRILLED EGGPLANT WITH CILANTRO, JALAPENOS, AND POMEGRANATE
 
Author:
Serves: 2- 4
Ingredients
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 2 teaspoons sugar
  • 20 thin sliced jalapeno peppers
  • 2 Japanese eggplants
  • ¼ cup of sour cream
  • 2 teaspoons tahini butter
  • ½ teaspoon sea salt
  • 2 garlic cloves minced
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons fresh lemon juice
  • 2 cups of cilantro
  • ¼ cup of pomegranate arils
  • ¼ cup toasted pecans
Instructions
  1. Preheat griddle to medium-high heat 350 F
  2. Combine the first 3 ingredients in a small saucepan bring to a boil. Remove from heat add in jalapenos let merry for 15-20 then drain.
  3. Place whole eggplants on grill rack, grill for 15-20 minutes frequently turning until all sides reach brown in color. All sides should be tender when the knife is inserted. Remove from heat allow eggplants to cool slightly then cut in half lengthwise cutting through the green stalk. Lightly score the flesh. ( x marks the spot) 🙂
  4. Combine sour cream, tahini butter, ¼ teaspoon salt, and minced garlic. Mix well. Then drizzle 4 teaspoons of olive oil and lemon juice over eggplant flesh and top with sour cream mixture.
  5. Combine cilantro the remaining 2 teaspoons of olive oil and the remaining ¼ teaspoon of salt in a medium bowl- toss gently. Atop each eggplant with ½ cup of cilantro, 5 jalapeno slices, 1 tablespoon pomegranate arils, and 1 tablespoon of pecans. Finish with a drizzle of olive oil.
  6. Eat Well!!

Adapted from Pom Wonderful

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