Charred Eggplant with Burrata and Pomegranate Walnut Relish
Ingredients
- 1 cup walnuts
- 1/2 cup pomegranate arils (from 1 pomegranate)
- 1/2 cup chopped cilantro
- 1 tablespoon pomegranate molasses
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1 small garlic clove, finely minced
- Ground black pepper
- 2 pounds Japanese eggplant, sliced into 1/2-inch-thick rounds
- 6 tablespoons extra-virgin olive oil
- 2 teaspoons za’atar
- Fine sea salt
- Ground black pepper
- 9 ounces burrata
Instructions
Charred Eggplant with Burrata and Pomegranate-Walnut Relish serves 4 original recipe by Food & Wine.
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