Marinated Eggplant with Grana Padano & Pomegranate

This stunning vegetarian side dish from Sydney Food Sisters will make a great addition to any feast. Featuring Grana Padano DPO. 

Ingredients

1/2 cup Filippo Berio Olive Oil
1 clove garlic, crushed
2 tablespoons chopped fresh parsley 
1/2 teaspoon dried oregano
1/4 teaspoon Maldon Sea Salt
1/8 teaspoon pepper
2 large eggplants, thinly sliced
Extra olive oil, for grilling
Arils from 1/2 pomegranate 
100g Grana Padano DPO, finely grated

Instructions

In a large, deep dish combine the olive oil, garlic, parsley, oregano, salt & pepper. Set aside. (the eggplants will eventually be transferred to this dish, so ensure that it is large enough for them all)

Brush the eggplant slices with extra olive oil. Grill the eggplant in a hot grill pan (or BBQ) until softened and caramelised on both sides. Once the eggplant slices are tender and cooked, remove them from the grill. Place the eggplant slices into the oil and herb mixture and allow to sit for at least 5 minutes so that the eggplants soak up the marinade. 

Remove the eggplant slices and arrange onto a large platter. Sprinkle with pomegranate arils and drizzle over any remaining dressing. Sprinkle the grated Grana Padano all over the eggplant. 

Recipe by Sydney Food Sisters.