GLUTEN-FREE CHARGRILLED EGGPLANT WITH POMEGRANATE AND WALNUT SALAD
Chargrilled eggplant is nothing new but it’s definitely worth a revisit, especially when crowned with a salad of pomegranate and walnut. The salad is loosely based on a Greg and Lucy Malouf recipe from their wonderful cookbook Turquoise.
This is a handy recipe when you have a crowd – it’s gluten-free of course, vegetarian, easily made in advance, presents well and, most importantly, is really delicious.
Caren
CHARGRILLED EGGPLANT WITH POMEGRANATE AND WALNUT SALAD
Serves 8 as a first course or 10-12 as a side dish.
3 medium eggplants, washed
Olive oil
Sea salt
400 gm goat’s cheese, optional
Salad
120 gm walnut halves
1 small pomegranate
10-12 large green ‘Queen’ olives, pitted
75 gm unsalted and shelled pistachios, chopped
1 small chilli, deseeded and finely chopped
1 small red capsicum, deseeded and diced
2 tablespoons chopped parsley
2 tablespoons chopped mint, plus sprigs to garnish
Dressing
40 ml extra virgin olive oil
40 ml walnut oil
20 ml lemon juice
20 ml white wine vinegar
1 tablespoon pomegranate molasses
1 tablespoon honey
Sea salt and pepper to taste
Place a chargrill plate over medium heat.
Cut off the thinner ends of the eggplants and set aside for another use. Slice the thickest sections of the eggplants into 1.5cm rounds. Brush the slices with olive oil.
Working in batches, place some of the slices on the chargrill plate. Don’t lift the slices too early or they will stick to the plate. Check a slice to see if there are defined grill marks then turn over to the other side and grill until cooked. It helps sometimes to give them a gentle squash with a spatula. Test with the tip of a knife for tenderness.
Remove to a baking paper-lined tray. Sprinkle lightly with sea salt. Repeat with the remaining slices.
Meanwhile preheat oven to 180°C.
Place the walnut halves on an oven tray and roast until golden. Immediately tip into a large clean cloth and rub off as much of the slightly bitter walnut skins as possible. (This step can be omitted if you are short of time.) Chop the walnuts and place in a large bowl.
Segment the pomegranate with a sharp knife, remove the arils and pick over to clean them of any white pith. Add arils to the bowl.
Rinse the olives and roughly chop the flesh. Add to the bowl with all the other salad ingredients.
Place all the dressing ingredients in a glass jar and shake well to combine. Add additional amounts of the ingredients to suit your taste.
At this stage the dish can be served warm by placing the eggplant slices on a serving platter. If using, slice or crumble the goat’s cheese over the eggplant. Gently toss the salad with the dressing and spoon it over the slices. Scatter with mint sprigs.
If serving as an entree or light lunch dish, place an eggplant slice on each plate, slice or crumble the goat’s cheese over the eggplant, top with another slice of eggplant then gently spoon the dressed salad on top. Scatter with mint sprigs.
The dish can also be served later at room temperature but don’t combine the salad and dressing until the last minute.
Alternatively the three main components can be made the day before, refrigerated then brought to room temperature before adding the goat’s cheese, if using, and assembling. The cooked eggplant slices can also be warmed in a moderate oven.
TIPS:
A less complex dressing can be made by adding some honey to a regular vinaigrette.
Omit the cheese and honey for a vegan dish.