Name: Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing
Yield: 46 servings
Ingredients: 2 medium eggplants; 1/4 cup peanut and olive oil, combined; Sea salt; 2 tsp whole fennel seeds; 1 clove garlic; 1/4 cup balsamic vinegar; 1/4 cup honey; Juice of 1 lemon; 1 Tbsp Dijon mustard; 1/4 cup pomegranate molasses; 1/4 cup extra virgin olive oil; 4 large handfuls arugula leaves; 1 small red onion, thinly sliced; 2 cups cherry tomatoes, sliced; Salt and pepper; 1/2 cup toasted pine nuts; 1/2 cup fresh pomegranate seeds

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Arugula Salad with Roasted Eggplant and Sweet Pomegranate DressingPetrina Tinsaly

Sweet and sour is a recurring theme in Arabic cuisine. Pomegranate molasses has this distinct taste. Here I've mixed it with other flavors, but it can be used on its own to enhance a salad, a dip or a savory pastry. The pepperiness of the arugula and the soft buttery eggplant along with the sweet cherry tomatoes are unforgettable.

Recipe notes

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