Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing

Epicurious  | July 2013 by Suzanne Husseini Modern Flavors of Arabia: Recipes and Memories from My Middle Eastern Kitchen ]]> photo by Petrina Tinsaly yield 4–6 servings Sweet and sour is a recurring theme in Arabic cuisine. Pomegranate molasses has this distinct taste. Here I've mixed it with other flavors, but it can be used on its own to enhance a salad, a dip or a savory pastry. The pepperiness of the arugula and the soft buttery eggplant along with the sweet cherry tomatoes are unforgettable. Ingredients add to shopping list Preparation Preheat the oven to 400°F. Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside. Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside. In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad. Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side. Excerpted from Modern Flavors of Arabia: Recipes and Memories from My Middle Eastern Kitchen by Suzanne Husseini. Copyright © 2012 Suzanne Husseini. Published by Appetite by Random House, a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. Photography by Petrina Tinsaly. Suzanne Husseini was the host of one of the most popular Arabic cooking shows in the Middle East. She is a regular contributor to several publications around the world and frequently travels internationally as a featured food presenter. Suzanne lives in Dubai and Ottawa with her husband and three children. my notes via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/3152d494/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C5118220A0A0Dmbid0Frss0Iepinr/story01.htm

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