Grilled Eggplant In Pomegranate Dressing

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Martha Stewart


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3 small eggplants (about 2 1/4 pounds) cut lengthwise into 3/4-inch-thick wedges

1 1/3 cups extra-virgin olive oil

3 teaspoons coarse salt

3 tablespoons pomegranate molasses

1/3 cup fresh lemon juice

2 garlic cloves, minced

1/3 cup shredded fresh mint

1/4 teaspoon freshly ground pepper

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