Pomegranate Eggplant
Pomegranates are a symbol of fertility and abundance in many cultures, and they add a burst of tangy sweetness to this savory eggplant dish.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 2 medium-sized Eggplant
- 1 cup Pomegranate seeds
- 2 tablespoon Olive oil
- 2 clove Garlic
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Fresh parsley
Instructions
- Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh diagonally. Sprinkle salt over the flesh and let them sit for 10 minutes.
- Rinse the eggplants and pat them dry. Brush the flesh side with olive oil and place them on a baking sheet, flesh side down. Roast in the oven for 25-30 minutes until the flesh is soft and golden.
- While the eggplants are roasting, prepare the pomegranate dressing. In a bowl, combine pomegranate seeds, minced garlic, lemon juice, olive oil, salt, and black pepper.
- Once the eggplants are done, remove them from the oven and let them cool for a few minutes. Scoop out the flesh and transfer it to a serving dish.
- Pour the pomegranate dressing over the eggplant flesh and gently mix to combine. Garnish with fresh parsley.
- Let the flavors meld for 10 minutes before serving. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.