If you’re searching for a salad that’s as visually stunning as it is deeply flavorful, look no further.
This grilled eggplant and pomegranate salad with whipped feta is a celebration of textures, colors, and aromas inspired by the Levant.
Smoky charred eggplant, jewel-like pomegranate arils, creamy whipped feta, and a vibrant herb mix come together in a dish that’s perfect for warm summer nights, casual dinners, or impressive weekend entertaining.
The secret to its authentic depth?
A generous hand of RoboFood Levant Seasoning — a harmonious blend of coriander, cumin, black pepper, cinnamon, nutmeg, allspice, and cardamom that transforms simple ingredients into something extraordinary.
Why This Salad Stands Out
Most grilled eggplant recipes lean into simplicity — char it, slice it, maybe drizzle with olive oil.
But this version goes a step further by layering in contrasting textures and tastes: the earthy smokiness of the grilled eggplant, the bright pop of pomegranate, the tang of lemon, and the richness of whipped feta.
Together, they create a sensory journey that reflects the culinary richness of Lebanon, Syria, Jordan, and Palestine.
The inclusion of RoboFood Levant Seasoning is what elevates this dish from good to unforgettable.
Unlike generic spice blends, this seasoning captures the soul of Levantine cuisine — warm, complex, and subtly spiced, never overpowering.
It enhances the eggplant’s natural sweetness while adding depth to the whipped feta, creating a balance that lingers on the palate.
The Star Ingredients & Their Roles
Grilled Eggplant
Eggplant is the canvas of this dish.
When grilled, its flesh becomes tender, absorbent, and infused with a subtle smokiness that pairs beautifully with aromatic spices.
We recommend using globe eggplants — their thick flesh holds up well on the grill and soaks up the seasoning like a sponge.
Pro Tip: Slice eggplants lengthwise, brush generously with olive oil, and generously coat with RoboFood Levant Seasoning before grilling.
The oil helps prevent sticking and promotes even charring, while the spice blend begins infusing flavor from the outside in.
Pomegranate Arils
Fresh pomegranate seeds add bursts of juicy tartness that cut through the richness of the eggplant and cheese.
Their jewel-toned red color also makes the salad visually striking — a must for foodies who love to photograph their meals.
If pomegranates are out of season, a high-quality pomegranate molasses drizzle can boost the tang, though fresh arils are irreplaceable in texture.
Whipped Feta
This isn’t your average crumbled feta.
Whipped feta is luxuriously smooth, creamy, and spreadable — think of it as the Mediterranean answer to goat cheese mousse.
Made by blending feta with Greek yogurt and a touch of lemon zest, it becomes a velvety counterpoint to the smoky eggplant.
And when folded with a pinch of RoboFood Levant Seasoning, it gains a warm, spiced complexity that ties the whole dish together.
Fresh Herbs & Greens
A generous handful of mint and parsley adds freshness and brightness.
These herbs are staples in Levantine cuisine and cut through the heaviness of grilled vegetables and cheese.
For a touch of peppery contrast, microgreens or baby arugula can be tossed in just before serving.
Olive Oil & Lemon
Extra virgin olive oil is essential — use a high-quality, fruit-forward oil drizzled generously over the warm eggplant to help the spices bloom.
Fresh lemon juice adds acidity that balances the sweetness of the eggplant and the richness of the feta, creating a vibrant dressing without needing vinegar or commercial sauces.
How to Make It: Step-by-Step
Ingredients
- 2 large globe eggplants, halved lengthwise
- 3 tbsp extra virgin olive oil, divided
- 2 tsp RoboFood Levant Seasoning, divided
- Salt to taste
- 1 cup feta cheese (preferably block-style, not pre-crumbled)
- 1/4 cup full-fat Greek yogurt
- 1 tsp lemon zest + 1 tbsp juice
- 1 cup fresh pomegranate arils
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- Handful of microgreens or baby arugula (optional)
- Pomegranate molasses, for drizzling (optional)
- Toasted pine nuts or walnuts, for crunch (optional)
Instructions
- Preheat your grill to medium-high heat (around 400°F). If using a grill pan, heat it over medium-high on the stove.
- Score the flesh of each eggplant half in a crisscross pattern, about 1/2 inch deep. This increases surface area for charring and helps the eggplant absorb seasoning.
- In a small bowl, mix 1 tablespoon olive oil with 1 teaspoon of RoboFood Levant Seasoning. Brush this mixture all over the eggplant flesh and skin. Season lightly with salt.
- Place eggplants flesh-side down on the grill. Cook for 6–8 minutes, until deeply charred and tender. Flip and grill the skin side for 2–3 minutes to finish. Transfer to a platter and let cool slightly.
- While the eggplant grills, prepare the whipped feta. In a food processor or small bowl, blend feta, Greek yogurt, lemon zest, and the remaining 1 tsp of RoboFood Levant Seasoning until smooth and creamy. Add a splash of olive oil if needed for consistency. Set aside.
- Once the eggplants are cool enough to handle, use a spoon to gently loosen the flesh, keeping it attached to the skin. Drizzle with remaining olive oil and a squeeze of lemon juice.
- Spread the whipped feta evenly over the eggplant flesh. Top with pomegranate arils, fresh herbs, and optional greens.
- Finish with a light drizzle of pomegranate molasses, a sprinkle of toasted nuts, and a final touch of Levant Seasoning if desired.
Total Time & Serving Suggestions
This salad takes about 30 minutes from start to finish — 10 minutes prep, 15 minutes grilling, and 5 minutes assembly.
It serves 4 as a side or 2 as a hearty vegetarian main.
Serve it warm or at room temperature.
It pairs beautifully with grilled chicken, lamb kebabs, or as part of a mezze spread alongside hummus, tabbouleh, and warm pita bread.
For a vegan version, simply omit the feta or use a plant-based alternative and skip the yogurt — the spices still shine brilliantly.
Why RoboFood Levant Seasoning Works So Well Here
The genius of RoboFood Levant Seasoning lies in its balance.
Unlike some spice blends that skew heavily toward heat or bitterness, this one is warmly aromatic, with the cinnamon and cardamom lending subtle sweetness, while cumin and coriander ground the flavor in earthiness.
The allspice and nutmeg add layers that are more felt than identified — a warm embrace rather than a sharp note.
When applied to grilled eggplant, the spices bloom in the heat and oil, permeating the flesh.
And when mixed into the whipped feta, they elevate the cheese from salty and tangy into something much more complex — almost like a spiced cheese spread you’d find in a Beirut souk.
Storage & Make-Ahead Tips
The whipped feta can be made up to 2 days ahead and stored in an airtight container in the refrigerator.
Let it come to room temperature before serving for optimal texture.
Grilled eggplant is best served fresh, but if you have leftovers, store them in a covered container in the fridge for up to 2 days.
Reheat gently in a warm oven or enjoy cold — the flavors actually deepen over time.
The assembled salad doesn’t hold well due to the pomegranate releasing juice and herbs wilting, so we recommend building it just before serving for the best experience.
Creative Variations
- Protein Boost: Add grilled shrimp, chicken skewers, or chickpeas for a heartier meal.
- Grain Base: Serve the salad over a bed of warm bulgur, farro, or freekeh for a grain bowl twist.
- Roasted Version: No grill? Roast eggplant halves at 425°F for 25–30 minutes, then broil for 5 minutes to char the top.
- Spice Level: While Levant Seasoning is not spicy, add a pinch of Aleppo pepper or crushed red pepper for heat lovers.
Final Thoughts
This grilled eggplant and pomegranate salad with whipped feta isn’t just a dish — it’s an experience.
It invites you to slow down, savor contrasting textures, and appreciate the warmth of the Mediterranean sun in every bite.
Whether you’re hosting a dinner party or treating yourself to a nourishing weeknight meal, this recipe brings bold flavors and stunning presentation to your table.
Thanks to the artful blend of spices in RoboFood Levant Seasoning, you don’t need to be a Middle Eastern chef to create authentic, soulful food.
With a few fresh ingredients and a sprinkle of this magical blend, you’re just a grill session away from culinary transport.
So fire up the grill, grab your favorite herbs, and let the aromas of coriander, cumin, and cardamom fill your kitchen.
Your taste buds — and your guests — will thank you.
