Charred Eggplant and Roasted Red Pepper Salad with Pomegranate Molasses

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

Prep: 20 min Cook: 25 min Serves 6 Mediterranean cuisine 180 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Charred Eggplant and Roasted Red Pepper Salad with Pomegranate Molasses take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Eggplant and Roasted Red Pepper Salad with Pomegranate Molasses?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium eggplants from drying out.

Can I substitute ingredients in Charred Eggplant and Roasted Red Pepper Salad with Pomegranate Molasses?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Eggplant and Roasted Red Pepper Salad with Pomegranate Molasses for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charred Eggplant and Roasted Red Pepper Salad with Pomegranate Molasses vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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