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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad

[heart_this] · Dec 5, 2009 · 16 Comments

Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad

While I was researching the roasted butternut squash and pomegranate salad I came across the idea of a Mediterranean feta salad with pomegranate dressing . Not only did it include pomegranates, that I am currently really into, but it also starred two of my favorite ingredients, roasted eggplant and roasted red peppers. I like both the roasted eggplant and roasted red peppers so much that I could easily eat them plain but this salad sounded too good to do that!
I took the basic idea from the recipe made some modifications. I started by replacing the spices that seasoned the eggplant with the ones that I used in the roasted butternut squash and pomegranate salad as I had really liked them. I then replaced the pomegranate dressing with the pomegranate vinaigrette that I had been using recently. I also added some chopped toasted walnuts and I replaced the parsley with some mint which I though would go better in the salad.
Eggplant can sometimes be bitter and the trick to a good eggplant dish is to properly salt the eggplant before using it. You want to generously sprinkle the eggplant with salt and let it sit for a good 20-30 minutes and then rinse the salt and and pat it dry. If you do this you won’t have to suffer through bitter eggplant again. The roasted eggplant, red pepper and green bean pomegranate salad turned out amazingly well! The eggplant was roasted perfectly, such that it practically melted in your mouth and the spices coating it were really nice. This salad was an amazing combination of spices, flavours, texture and even colours! I have been making a lot of pomegranate salads lately and this one is easily my favorite!

Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad

Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad

Prep Time: 30 minutes Cook Time: 40 minutes Total Time: 1 hour 10 minutes Servings: 4
ingredients
  • 2 large eggplants (cut into bite sized pieces)
  • salt
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin (toasted and ground)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • salt and pepper to taste
  • 2 roasted red peppers (cut into bite sized pieces)
  • 1 pound green beans (blanched)
  • 1/4 cup red onions (diced)
  • 1/4 cup walnuts (toasted)
  • 1/4 cup pomegranate seeds
  • 1/4 cup feta
  • 1 handful mint (chopped)
  • 1/4 cup pomegranate vinaigrette
directions
  1. Salt the eggplant and let it sit for 20 minute, rinse and pat it dry.
  2. Toss the eggplant in the olive oil and season with the cumin, paprika, cinnamon, salt and pepper.
  3. Roast the eggplant in a preheated 400F/200C oven until tender, about 30-40 minutes and set aside.
  4. Assemble the salad and toss to coat in the dressing.
Similar Recipes:
Roasted Butternut Squash and Pomegranate Salad
Roasted Cauliflower and Red Pepper Farro Salad
Roasted Vegetable Quinoa Salad
Roasted Eggplant Pasta
Pomegranate and Roasted Tomato Bulgur Salad
Roasted Mushroom and Green Bean Farro Salad
Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing

Food, Gluten-free, Mediterranean, Recipe, Salad, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Anonymous says

    December 5, 2009 at 2:22 am

    This looks amazing. I love the glazey shimmer in the photo and vibrant colors. It almost looks Christamasy!

    Reply
  2. Mother Rimmy says

    December 5, 2009 at 2:41 am

    What a pretty salad! The colors are fantastic.

    Reply
  3. Jenn says

    December 5, 2009 at 2:41 am

    Yummy!! It's been a couple weeks since I've had some eggplant. Awesome in putting in a salad

    Reply
  4. Kerstin says

    December 5, 2009 at 4:46 am

    This is my kind of salad – I love eggplant! So pretty too.

    Reply
  5. Jan says

    December 5, 2009 at 7:50 am

    Fantastic colours – that salad looks GOOD!

    Reply
  6. pigpigscorner says

    December 5, 2009 at 11:54 am

    Great colours and flavours!

    Reply
  7. Rosa's Yummy Yums says

    December 5, 2009 at 1:13 pm

    It is gorgeous!

    Cheers,

    Rosa

    Reply
  8. Joanne says

    December 5, 2009 at 1:42 pm

    This is another gorgeous salad! Eggplant and red pepper are two of my favorite ingredients as well!

    Reply
  9. ♥peachkins♥ says

    December 5, 2009 at 2:39 pm

    This is one good way to have eggplants

    Reply
  10. Cathy says

    December 5, 2009 at 3:03 pm

    A beautiful salad and packed with so many wonderful flavors. Can't wait to try it, Kevin.

    Reply
  11. Mary says

    December 5, 2009 at 5:08 pm

    STUNNING!

    Reply
  12. John says

    December 7, 2009 at 7:56 pm

    Your food photography is really appealing!

    Reply
  13. Suzer says

    December 7, 2009 at 11:42 pm

    This looks really good. I've been looking for recipes to use the fruit from my pomegranite tree!

    Reply
  14. tbc says

    December 20, 2009 at 7:32 pm

    I made this yesterday, with a few minor modifications to accommodate what I had on hand..and wow! Just fantastic. Thanks so much!

    Megan

    Reply
  15. Tip of the Taste Bud says

    January 14, 2010 at 5:31 am

    This was incredible. I used to hate eggplant but this dish helped change it for me. I also tried it with asparagus, instead of green beans, which lucky for me was a fun change.

    Reply
  16. janet says

    August 28, 2010 at 8:03 pm

    I liked this salad. Yum! Thanks for sharing, Kevin. 🙂

    I wrote about ym experience here: http://tastespace.wordpress.com/2010/08/28/roasted-eggplant-red-pepper-and-green-bean-pomegranate-salad/

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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