Grilled Eggplant with Pomegranate Molasses and Herbs

By Courtney HillAugust 11, 2025

Makes
4 to 6 servings
Cook Time
45 minutes
Active time plus cooling
Plus grill prep

Silky grilled eggplant paired with crisp fennel and chopped pistachios; it’s a recipe that’s all about contrasts. We pair sweet-sour flavors from pomegranate molasses and lemon juice with the smoky char of the eggplant and the freshness of parsley and mint. Look for pomegranate molasses sold in bottles in the international aisle of the grocery store or in Middle Eastern markets; if you can, choose one without added sugar or coloring. Serve as a salad or a light vegetarian main with warm flatbread alongside.

Tip

Don’t peel off all the skin from the eggplants. We like the textural contrast of partially peeled eggplant. To partially peel, use a vegetable peeler to remove strips of skin along the length of the eggplant, creating a striped effect.

Ingredients

1
medium fennel bulb, trimmed, halved lengthwise, cored and thinly sliced against the grain
1
medium garlic clove, peeled and finely grated
3
tablespoons lemon juice
Kosher salt and ground black pepper
2
1-pound eggplants, trimmed, peeled lengthwise in sections (creating a striped effect), then cut crosswise into 1-inch-thick rounds
¼
cup extra-virgin olive oil, plus more to serve
2
tablespoons pomegranate molasses, plus more to serve
¾
cup lightly packed fresh flat-leaf parsley, torn if large
¼
cup lightly packed fresh mint, torn if large
2
tablespoons pistachios, chopped
3
tablespoons pomegranate seeds (optional)

Step 1

In a medium bowl, toss the fennel, garlic, lemon juice and ¼ teaspoon salt; set aside.

Step 2

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney three-fourths full of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, 15 minutes, then clean and oil the cooking grate; leave the primary burner on high and turn the remaining burner(s) to low.

Step 3

Brush the eggplant slices on both sides with the oil and season with salt and pepper. Place the eggplant on the cooler side of the grill, cover and cook until golden brown on both sides, 10 to 15 minutes, flipping halfway through. Move the eggplant to the hot side of the grill and cook, uncovered, until deeply browned on the bottom, 1 to 2 minutes. Flip the slices, then brush with the pomegranate molasses; grill until well browned on the second side, another 2 minutes. Transfer to a platter, molasses-brushed side up.

Step 4

To the fennel mixture, add the parsley, mint, pistachios and pomegranate seeds (if using); toss, then taste and season with salt and pepper. Mound the mixture on the eggplant, then drizzle with additional oil and additional pomegranate molasses.

Step 5

Oven Instructions: In a medium bowl, toss together the fennel, garlic, lemon juice and ¼ teaspoon salt; set aside. Heat the oven to 475°F with a rack in the lowest position. Brush the eggplant slices on both sides with the oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast until golden brown on the surface, 15 to 20 minutes. Using a wide metal spatula, flip the slices. Brush with the pomegranate molasses and roast until deeply browned and a skewer inserted into the slices meets no resistance, about 5 minutes. Transfer to a platter. Follow the recipe to toss the fennel with the herbs and finish the dish.