Muhammara with Grilled Eggplant & Lemony Herb Salad

Prep time: 20 Minutes Active, 30 Minutes Inactive | Cook time: 30-45 Minutes

Makes 2 Servings

Muhammara consists mainly of roasted peppers, walnuts, and pomegranate molasses, then blended until smooth. This spread is the perfect backdrop to the smoky grilled eggplant and crisp bread combo. This open-faced sandwich is sophisticated enough to enjoy as a light dinner along with a glass of wine!

 

Ingredients for Muhammara:

2 red bell peppers

1 garlic clove

1/4 cup toasted walnuts

2 tbsp. tomato paste

1 tbsp. pomegranate molasses

1/3 cup olive oil

Salt and Pepper to taste

 

Ingredients for Eggplant:

1 medium Italian eggplant, sliced into ¼” inch thick rounds

2 tsp. salt

3-4 tbsp. olive oil

Pepper to taste

 

Ingredients for Lemony Herb Salad:

1/4 cup plucked Italian parsley

2 tbsp. plucked dill

3 tbsp. plucked Mint

1 tsp. lemon juice

2 tsp. olive oil

 

Heat grill or grill pan on high heat. Add red bell peppers and grill until skin is blistered and charred, then place in a bowl and cover with plastic wrap to produce steam. Let sit for 15 minutes, then peel and remove the ribs and seeds. Place grilled bell peppers in a food processor and add all remaining ingredients. Blend until smooth, and adjust seasoning if needed. Set aside.

Place sliced eggplant on a sheet pan and sprinkle generously with salt. Let sit for 20 minutes to allow for the salt to draw out moisture from the eggplant, then blot dry using paper towels to remove excess water. Toss with olive oil and sprinkle with pepper. Grill until charred and wilted. This technique will render a more flavorful and creamy eggplant.

To assemble:

Toast 2 slices of Sprouted Flax Seed Bread until crisp. Spread Muhammara on both slices of toast, then place eggplant on top of spread. Toss herbs in a small bowl with lemon juice and olive oil, and then divide the salad evenly. Serve immediately.