Grilled Eggplant with Pomegranate Molasses and Herbs

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)

Instructions

1. Toss fennel, garlic, lemon juice and salt; set aside.
2. Grill oil-brushed, seasoned eggplant over cooler heat until golden, then move to high heat.
3. Flip, brush with pomegranate molasses and grill until deeply browned.
4. Toss fennel with parsley, mint, pistachios and optional pomegranate seeds; mound over eggplant and finish with oil and molasses.