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.
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.
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.
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.