charred eggplant bruschetta with pomegranate seeds
Everybody loves a good bruschetta. It's fresh, straightforward, and easy to prepare. This recipe is a twist on a classic, introducing creamy mashed eggplant and crunchy pomegranate seeds. Don't worry--we didn't nix the tomato entirely, but it's definitely not the star this time around. But you'll thank us for that. Without further ado, let's fire up the grill and get after it.
1 large eggplant
Pomegranate seeds (half a small pomegranate)
1 clove of garlic finely chopped
1/2 large tomato finely chopped
1/3 cup lemon juice
1 tbsp olive oil
1 tsp oregano
Salt/pepper to taste
OPTIONAL - date syrup or balsamic glaze
Preheat BBQ to 425F
Use a fork to poke holes into the eggplant. Grill until burnt on the outside and squishy on the inside.
Once cooked, release the steam by making a long slice from the stem to the bottom of the eggplant. Allow to cool before removing the skin. Only keeping the insides.
Remove the seeds and strain the eggplant’s insides for about 20mins
In a large bowl, mash the eggplant. Add the finely chopped tomato and chopped garlic.
Mix in the olive oil, lemon juice and oregano. Adding salt/pepper to your taste
Serve on toasted baguette, with a drizzle of date syrup and top with the pomegranate seeds.