Roasted Eggplant And Pomegranate Seed Salad

4 pounds eggplants (about 3 large)
Seeds of 1 pomegranate
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice (or more to taste)
Salt
Freshly ground black pepper to taste

To garnish:
1 tablespoon chopped fresh mint leaves (optional)
3 to 4 tablespoons chopped scallions and/or sliced radishes

Wash and dry eggplants. Cut a hole in the middle of three large squares of
aluminum foil, to form "collars" for 3 stove top gas burners to alleviate
cleanup. If you have them, place a rack over each burner to hold the
eggplant (cooling racks may also be used).
Put an eggplant on each one of the burners and roast over medium heat,
turning occasionally, till blackened on all sides and tender when pierced
with a fork. Do not overcook. Use two large kitchen spoons to transfer one
eggplant at a time to a cutting board. Let cool until easy to handle.
Slice the eggplant in half lengthwise and use a spoon to scrape out the
insides. Discard the skin. Hand-chop the eggplant flesh with a chopping
knife till there are no coarse lumps or strips, or use a food processor
with a few short pulses. Transfer to a bowl.
Using a fork, mix in the lemon juice and pomegranate seeds, then gently
whisk in the olive oil. Season to taste with salt and pepper. Pour onto a
large plate and smooth out with a knife. Garnish with chopped mint and
scallions or radish slices.

(May be made several hours in advance, covered with plastic wrap and
chilled till serving time. Bring to room temperature before serving.) Serve with
challah, toast or crackers.
Makes 6 servings.

Source: Adapted from "The Essential Book of Jewish Festival Cooking" by
Phyllis Glazer with Miriyam Glazer (Harper-Collins, 2004)

Sandy U.

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