KICK BREAST CANCER TO THE CURB
Super-food: Pomegranate
Grilled Eggplant with Pomegranate Vinaigrette
Yield: 6 servings
6 Tbsp Olive Oil
3 Tbsp Pomegranate Molasses
3 Tbsp Chopped Cilantro
3 Large Eggplants—cut into ½ inch slices
2 Shallots, finely sliced
Fresh Pomegranate seeds
Salt & Pepper
Vinaigrette: whisk together the olive oil, pomegranate molasses, and cilantro. Season with salt
and pepper- then set aside.
Preheat the grill pan over high heat. Brush both sides of eggplant with olive oil and season.
Cook, turning once, about 5 minutes, until seared with grill marks and tender.
Layer the eggplants and shallots in a serving dish and pour the vinaigrette on top. Scatter the
fresh pomegranate seeds and serve.