Roasted Eggplant Pomegranate Feta Salad With Smoked Paprika Dressing Food

ROASTED EGGPLANT POMEGRANATE FETA SALAD WITH SMOKED PAPRIKA DRESSING

Steps:

• For the salad. Preheat the oven to 425 degrees F. On a large baking sheet lined with parchment paper, toss together the chopped eggplant with olive oil, salt, and pepper.
• Spread the eggplant into a single layer and roast for 20 minutes, stirring and flipping the eggplant halfway through.
• After the eggplant is ready, place the eggplant in a serving bowl along with the remaining salad ingredients and toss to combine.
• For the dressing. In a small bowl, whisk together the dressing ingredients until well-incorporated.
• Put it together. Drizzle the desired amount of dressing onto the salad. Serve as is or toss to combine. Serve the remaining dressing on the side if desired. Best enjoyed immediately.

SMOKED EGGPLANT

Steps:

• Pierce eggplant all over with a fork. Place a cake rack over a gas burner on high and cook eggplant directly over the flame until skin is blackened and flesh is very tender (10 mins). Place in a colander to drain and cool.
• Fill a large bowl with water and add lemon slices. Peel blackened skin off eggplant, then dip eggplant into the lemon water to remove any excess skin; drain in a colander.
• Whisk vinegar, oil, garlic and a pinch of sea salt flakes in a bowl. Stir in shallot and tomato. Gently pull eggplant apart into long strips. Add eggplant to tomato mixture and gently fold to combine. Season to taste.
• Transfer eggplant mixture to a serving dish. Sprinkle with pomegranate arils and cumin to serve.

SMOKY PUMPKIN, SPELT, POMEGRANATE, AND FETA SALAD

Steps:

• To make the pomegranate dressing, place the oil, pomegranate molasses, garlic, salt and pepper in a bowl. Whisk to combine and set aside.
• Preheat oven to 400°F (200°C). Place the pumpkin, onion, oil, pomegranate molasses, paprika, chile, salt, and pepper in a large bowl and toss to combine. Transfer to a baking tray lined with non-stick baking paper and roast for 30 minutes or until golden and crisp. Place the spelt, mint, parsley and half the pomegranate seeds in a large bowl. Add the dressing and toss to combine. Divide between serving plates and top with the pumpkin and onion. Sprinkle with feta and the remaining pomegranate seeds to serve.

ROASTED EGGPLANT AND FETA

Steps:

• Preheat oven to 400°F.
• Place eggplant cubes in a shallow baking pan; toss with 1/2 cup olive oil, salt to taste, bake until cubes are soft but not mushy -- about 30 minutes.
• Set aside to cool.
• Whisk together the remaining 1/4 cup olive oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and pepper.
• Toss about half the dressing with eggplant.
• Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
• Sprinkle with cheese and olives, drizzle with remaining dressing.
• Garnish with fresh oregano sprigs if desired.