Appetizer

Charred Eggplant & Black Garlic Salatasi with Pomegranate Molasses Drizzle

Name: Charred Eggplant & Black Garlic Salatasi with Pomegranate Molasses Drizzle
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 servings
Ingredients: 2 medium eggplants (about 12 oz total); 1 red bell pepper; 3 tbsp extra-virgin olive oil; 4 fermented black garlic cloves, minced; 1 tbsp pomegranate molasses; 1 tsp pomegranate seeds (plus more for garnish); 3 tbsp panko breadcrumbs; 2 cloves garlic, minced; ½ tsp cumin seeds, toasted and crushed; ¼ tsp Aleppo pepper; Fleur de sel, black pepper; 2 tbsp fresh mint, torn; 2 tbsp fresh parsley, torn; 1 tbsp fresh cilantro, torn; Charred bread for serving

Deeply charred eggplant with smoky, silken flesh is mashed with black garlic, roasted red pepper, and crispy breadcrumb crumble, then dressed with pomegranate molasses and raw herbs to create a complex, layered appetizer that's both rustic and refined. Serve warm or at room temperature with charred bread.

227cal per serving 5gprotein 28gcarbs 12gfat 10min prep 22min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this