Chef's Recipes

Smoky eggplant and pomegranate salad

Australian Gourmet Traveller recipe for smoky eggplant and pomegranate salad.

By Brigitte Hafner
  • 15 mins preparation
  • 10 mins cooking plus standing
  • Serves 8 - 10
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Smoky eggplant and pomegranate salad


  • 6 small eggplants (200gm each)
  • 4 Lebanese cucumbers, roughly diced
  • 4 vine-ripened tomatoes, sliced into wedges
  • 1 small red chilli, thinly sliced
  • 2 tbsp pomegranate molasses
  • Juice of 2 lemons
  • 80 ml extra-virgin olive oil (1/3 cup)
  • ¾ cup (loosely packed) coriander leaves
  • ½ cup (loosely packed) mint leaves, coarsely chopped
  • 1 tbsp sumac


  • 1
    Heat a char-grill and cook eggplants over an open flame or medium-high grill, turning occasionally, until black all over (8-10 minutes). When cool enough to handle, halve lengthways and gently scoop out flesh, being careful not take the charred skin with it. Chop into large pieces and combine in a bowl with cucumbers, tomatoes and chilli.
  • 2
    Combine pomegranate molasses, lemon juice and olive oil in a separate bowl, and pour onto eggplant mixture. Stand for 10 minutes for flavours to develop. Taste for seasoning – it should be sharp, sour and sweet – and season as necessary. Add herbs and sumac, toss to combine and serve.