Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, diced
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons pomegranate molasses
- 2 tablespoons lemon juice
- Salt and pepper to taste
Special Equipment Needed:
- Grill or grill pan
Step-by-Step Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant slices for 3-4 minutes on each side or until tender and lightly charred. Remove from heat and let cool.
4. In a large bowl, combine diced red and yellow bell peppers, red onion, pomegranate seeds, parsley, mint, and cilantro.
5. In a small bowl, whisk together olive oil, pomegranate molasses, and lemon juice. Season with salt and pepper to taste.
6. Add grilled eggplant slices to the bowl with the pepper mixture and toss with the dressing.
7. Serve immediately or chill in the refrigerator for up to 2 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 14g
- Carbohydrates: 13g
- Protein: 2g
- Fiber: 4g
- Sugar: 7g
Substitutions for ingredients:
- If pomegranate molasses is not available, substitute with balsamic vinegar.
- Substitute fresh herbs with dried herbs if fresh herbs are not available.
Variations:
- Add crumbled feta cheese or goat cheese for a creamy texture.
- Add chopped walnuts or almonds for crunch.
Tips and Tricks:
- Make sure to brush the eggplant slices with enough olive oil to prevent sticking to the grill.
- Let the eggplant cool before adding it to the salad to prevent wilting of the other ingredients.
Storage Instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Serve cold.
Presentation Ideas:
- Serve on a large platter with a sprinkle of extra herbs and pomegranate seeds on top.
Garnishes:
- Extra herbs and pomegranate seeds
Pairings:
- Serve with grilled chicken or fish for a complete meal.
Suggested Side Dishes:
- Grilled vegetables or a simple green salad.
Troubleshooting Advice:
- If the eggplant slices are too thin, they may fall apart on the grill. Make sure to slice them thick enough to hold their shape.
Food Safety Advice:
- Make sure to wash all vegetables thoroughly before using them in the recipe.
Food History:
- Sher Berinj Salad is a traditional Persian dish that is often served during the summer months.
Flavor Profiles:
- Tangy, sweet, and savory.
Serving Suggestions:
- Serve as a side dish or a light lunch.
Related Categories
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Region: Iranian
Taste: Tangy, Sweet, Sour, Refreshing, Herbal