Lunch
Grilled Branzino Salad with Charred Eggplant, Pomegranate & Walnut Oil
Whole branzino, scored and charred until skin crisps, rests on a bed of warm roasted eggplant, pomegranate molasses, and toasted walnuts. Tart pomegranate arils burst against charred lemon, herbaceous parsley oil.
836calper serving
59gprotein
36gcarbs
52gfat
12min prep 20min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Tandoori Chicken Recipe 50 min
- Air Fryer Chicken Breast Recipe 20 min
- Dal Recipe 40 min
- Chicken Satay Recipe 42 min
- Sheet Pan Salmon Recipe 22 min
- Cobb Salad Recipe 55 min
- Jerk Chicken Recipe 55 min
- Caprese Salad Recipe 10 min
More recipes using eggplant · lemon
Cook these next
They reuse what this recipe already has you buying.
Pan-Seared Chicken Thigh with Charred Eggplant & Walnut Chermoula
Lunch · 774 cal
Charred Halloumi Salad with Burnt Eggplant Purée & Walnut Dukkah
Lunch · 1105 cal
Adana Lamb Kofte over Charred Eggplant Spread with Pomegranate Molasses & Crispy Parsley
Lunch · 936 cal
Charred Eggplant and Chickpea Salad with Lemon Tahini
Lunch · 586 cal
Spiced Labne & Charred Eggplant Dip with Crispy Pita Chips
In-between · 527 cal
Crispy Freekeh Cakes with Charred Eggplant Purée & Pomegranate Molasses Oil
Appetizer · 570 cal
