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Roasted Eggplant With Ricotta and Pomegranates

Filled aubergine, couscous, yogurt sauce, mint and pomegranate seeds - stock photo
Getty Images
Prep Time
15 min
Cook Time
25 min
Yields
6 servings

These warm, colourful eggplants studded with juicy pomegranate seeds make for creative sides or a unique appetizer.

Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.

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ingredients

6
mini eggplants
¼
cup (60 mL) olive oil
1
tsp (5 mL) dried thyme leaves
½
tsp (2 mL) ground cumin
½
tsp (2 mL) ground coriander
½
tsp (2 mL) each salt and pepper
½
cup (125 mL) ricotta cheese
1
tsp (5 mL) lemon zest, finely grated
½
cup (125 mL) pomegranate seeds
¼
cup (60 mL) walnuts, chopped and toasted
2
Tbsp (30 mL) fresh chives, chopped
2
Tbsp (30 mL) pomegranate or balsamic glaze
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directions

Step 1

Preheat the oven to 350°F. Cut each eggplant in half, lengthwise, leaving the stem intact. Score the flesh diagonally to make a diamond pattern. Whisk the oil with the thyme, cumin, coriander, salt, pepper and cinnamon.

Step 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.

Step 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.

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