Charred Eggplant and Roasted Red Pepper Salad with Pomegranate Molasses

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Smoky grilled eggplant combined with sweet roasted red peppers, dressed in tangy pomegranate molasses and fresh herbs for a vibrant Passover side dish. This Mediterranean-inspired Passover recipe (vegan), ready in about 45 minutes, pairs medium eggplants, red bell peppers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2, halved lengthwise medium eggplants
• 3 whole red bell peppers
• 4 tbsp, divided olive oil
• 2, minced garlic cloves
• 2 tbsp pomegranate molasses
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup toasted pine nuts

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Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat. Brush 2 halved medium eggplants with 2 tbsp olive oil and season with 1/2 tsp salt. Grill eggplant cut side down for 6-8 minutes until charred and tender, then flip and grill for another 4 minutes. Remove and let cool.
2. Step 2: Place 3 whole red bell peppers directly on the grill or under broiler, turning every 3 minutes, until the skin is blackened and blistered all over, about 12 minutes total. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes.
3. Step 3: Peel the charred skin off the peppers, remove seeds, and roughly chop the flesh.
4. Step 4: Scoop the flesh from grilled eggplants into a bowl. Add the roasted red peppers, 2 minced garlic cloves, 2 tbsp pomegranate molasses, 2 tbsp lemon juice, 2 tbsp olive oil, 1/4 cup chopped mint, 1/4 cup chopped parsley, 1/2 tsp black pepper, and remaining 1/2 tsp salt. Toss gently to combine.
5. Step 5: Transfer salad to a serving bowl and sprinkle 1/4 cup toasted pine nuts on top before serving.