Eggplant, Pomegranite, and Feta salad

This recipe is an adaption of a salad my friend Naomi served to me.  It’s very light and full of delicious flavors.  If you have a grill pan, you can also cook the eggplant in that.


  • 2 cups rocket, chopped coarsely
  • 2 medium eggplants, sliced into 1/2 cm thick round slices
  • 2 tomatoes, sliced thinly
  • 2/3 c feta
  • handful of basil, chopped/slivered
  • large handful of pine nuts, toasted
  • 1/4 c pomegranate seeds (see this technique for removing pomengranite seeds)
  • 1 clove garlic, minced/pressed
  • zest of one lemon
  • 1/3 c olive oil
  • 1/4 c high quality balsamic vinegar (aged is best)
  • olive oil spray
  • salt and pepper


  1. Preheat oven to 200C, line a large baking tray with foil, and spray with olive oil.  Spread eggplant slices flat, and spray generously with olive oil (to prevent burning).
  2. Cook eggplant approximately 20 minutes, until they are soft and golden brown (thinner slices will cook faster.)
  3. Meanwhile, while the eggplant is cooking, mix together the garlic, lemon zest, olive oil, and balsamic into a dressing.  Salt and pepper to taste.
  4. When the eggplant is done cooking, layer the salad on a platter as follows:
    1. Sprinkle with rocket
    2. Add a layer of tomatoes (arranging close together or slightly overlapping)
    3. Arrange eggplant in flat layers, similar to tomatoes.
    4. Sprinkle with feta, basil, pine nuts, and pomegranate.
  5. Pour dressing evenly over salad and let sit for a few minutes.  Serve with couscous.

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