Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
6 mini eggplants
1/4 cup (60 mL) olive oil
1 teaspoon (5 mL) dried thyme leaves
1/2 teaspoon (2 mL) ground cumin
1/2 teaspoon (2 mL) ground coriander
1/2 teaspoon (2 mL) each salt and pepper
1/2 cup (125 mL) ricotta cheese
1 teaspoon (5 mL) finely grated lemon zest
1/2 cup (125 mL) pomegranate seeds
1/4 cup (60 mL) chopped toasted walnuts
2 tablespoon (30 mL) chopped fresh chives
2 tablespoon (30 mL) pomegranate or balsamic glaze
1. Preheat the oven to 350°F (180°C). Cut each eggplant in half, lengthwise, leaving the stem in tact. Score the flesh diagonally to make a diamond pattern. Whisk the oil with the thyme, cumin, coriander, salt, pepper and cinnamon.
2. Brush the oil mixture over the eggplants until it’s all used. Place the eggplants, cut side up, on a baking sheet. Bake for 25 to 30 minutes or until browned and tender.
3. Meanwhile, stir the ricotta with the lemon zest. Arrange the eggplant on a platter and top each piece with a dollop of ricotta. Scatter the pomegranate seeds, walnuts and chives over the eggplant. Drizzle with glaze.
Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
by Amanda Riva