Happy Saturday!
Hot off the grill just in time for Sunday’s brunch. This simple, easy grilled eggplant dish is loaded with tantalizing flavors that will leave your taste buds screaming ENCORE!
Let me set the scene.
Starring Japanese eggplant as the perfect meaty substitute adding texture and flavor. Jalapeno peppers steal the limelight delivering a spirited performance in every bite. O’Cilantro, cilantro wherefore art thou cilantro? -Cilantro enters perfuming earthy scents throughout the atmosphere with a taste of citrus.
Last, but certainly not least the POM. These ruby arils burst on the scene with juicy sweetness delivering high notes that mingle on the palate.
These grilled eggplants are radiant! You’ll notice throughout the grilling process the eggplants transform from a plum to a chestnut -amethyst color. As the outside charrs, the inside steams to perfection.
Once the eggplants are done, allow 1-2 minutes to slightly cool. Cut the eggplants lengthwise cutting through the green stalk. (Leave the green stalk intact for garnish, please don’t devour it 🙂 )
Score the flesh with an (X ) incision allowing the olive oil and lemon juice to absorb.
Here’s where the plot starts to thicken. Slather on the creamy, garlicky sour cream mixture.
Begin layering with cilantro, add the jalapeno slices, pomegranate arils, and top with pecans for a crunchy nutty finish.
Voila!
Pomegranate delivers a stellar solo performance.
BRAVO!
How To Prepare Grilled Eggplant with Cilantro
- ¼ cup red wine vinegar
- ¼ cup water
- 2 teaspoons sugar
- 20 thin sliced jalapeno peppers
- 2 Japanese eggplants
- ¼ cup of sour cream
- 2 teaspoons tahini butter
- ½ teaspoon sea salt
- 2 garlic cloves minced
- 2 tablespoons extra-virgin olive oil, divided
- 2 teaspoons fresh lemon juice
- 2 cups of cilantro
- ¼ cup of pomegranate arils
- ¼ cup toasted pecans
- Preheat griddle to medium-high heat 350 F
- Combine the first 3 ingredients in a small saucepan bring to a boil. Remove from heat add in jalapenos let merry for 15-20 then drain.
- Place whole eggplants on grill rack, grill for 15-20 minutes frequently turning until all sides reach brown in color. All sides should be tender when the knife is inserted. Remove from heat allow eggplants to cool slightly then cut in half lengthwise cutting through the green stalk. Lightly score the flesh. ( x marks the spot) 🙂
- Combine sour cream, tahini butter, ¼ teaspoon salt, and minced garlic. Mix well. Then drizzle 4 teaspoons of olive oil and lemon juice over eggplant flesh and top with sour cream mixture.
- Combine cilantro the remaining 2 teaspoons of olive oil and the remaining ¼ teaspoon of salt in a medium bowl- toss gently. Atop each eggplant with ½ cup of cilantro, 5 jalapeno slices, 1 tablespoon pomegranate arils, and 1 tablespoon of pecans. Finish with a drizzle of olive oil.
- Eat Well!!
Adapted from Pom Wonderful
8 Comments
Thalia @ butter and brioche
Yum! I love everything about this grilled eggplant dish – especially as it contains tahini and I can’t get enough of the stuff at the moment (I even used it in a cake last week). Have to make this recipe!
Tonya
Thanks, Thalia! Wow! tahini in cake-now that takes the cake! Heading over to check it out! Glad you stopped by!
Natosha Muhammad
Omg!! I have to make this asap!!! I love pomegranate and jalapenos, what a combination. This will definitely set the pallet on fire .. Can we say yummers!!
Tonya
Thanks Natosha! This dish was a pleasure to devour-easily one of my faves. Glad you stopped by!
Nicole
Yummm! You know I have to try this meatless recipe!
Tonya
Thanks Nicole! I hope you like it!
Jasmin
Oh, such a perfect recipe for us eggplant lovers! I would never thought to combine it with pomegranate – I’ll have to change that next time I put eggplant on the grill… 🙂
Tonya
Thanks Jasmin!