Charred Eggplant with Burrata and Pomegranate-Walnut Relish

Name: Charred Eggplant with Burrata and Pomegranate-Walnut Relish
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Healthy
Ingredients: 1 cup walnuts; 1/2 cup pomegranate arils (from 1 pomegranate); 1/2 cup chopped cilantro; 1 tablespoon pomegranate molasses; 1/4 cup extra-virgin olive oil; 1/4 teaspoon fine sea salt; 1 small garlic clove, finely minced; Ground black pepper; 2 pounds Japanese eggplant, sliced into 1/2-inch-thick rounds; 6 tablespoons extra-virgin olive oil; 2 teaspoons za’atar; Fine sea salt; Ground black pepper; 9 ounces Ottima burrata

Written by Gourmet de Paris

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April 7 2021

Written by Gourmet de Paris

Aubergines are cooked all over the world in many different ways, which is why you can make all kinds of preparations with aubergines.

Charred Eggplant with Burrata and Pomegranate-Walnut Relish

Rated 5 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Author:

foodandwine.com

This elegant salad is an emphatic nod to the celebratory eggplant dishes of Turkey. Velvety eggplant is paired with a tart-yet-earthy relish of toasted walnuts, cilantro, and pomegranate seeds. Toasting the walnuts brings out their full nutty, slightly bitter character, which plays well against the bright pomegranate seeds, which provide fresh bursts of juice and sweetness. The burrata brings unbridled decadence to this dish, providing an oozy, creamy backdrop for the eggplant and relish.

When the weather is warm, grill your eggplant for an even deeper smoky flavor.

Image ofCharred Eggplant with Burrata and Pomegranate-Walnut Relish

Ingredients

1 cup walnuts
1/2 cup pomegranate arils (from 1 pomegranate)
1/2 cup chopped cilantro
1 tablespoon pomegranate molasses
1/4 cup extra-virgin olive oil
1/4 teaspoon fine sea salt
1 small garlic clove, finely minced
Ground black pepper
2 pounds Japanese eggplant, sliced into 1/2-inch-thick rounds
6 tablespoons extra-virgin olive oil
2 teaspoons za’atar
Fine sea salt
Ground black pepper
9 ounces Ottima burrata

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Directions

Preheat oven to 300°F. Spread walnuts on a small baking tray, and toast in preheated oven 10 minutes. Set aside to cool. When cool, coarsely chop. Combine chopped walnuts, pomegranate arils, cilantro, pomegranate molasses, olive oil, garlic, and sea salt. Season with black pepper to taste, and stir to combine. Set aside.
Coat eggplant slices in olive oil, and sprinkle all over with za’atar and sea salt. Heat a grill pan over high. When hot, add eggplant slices in a single layer. Reduce heat to medium-high, and grill until charred on one side, 2 to 4 minutes. Flip slices, and grill until charred and completely tender, 2 to 4 minutes. Season to taste with salt and pepper.
To serve, arrange grilled eggplant slices on a platter. Break burrata into large chunks, and place around eggplant. Season burrata with sea salt, and top with relish.