Roasted Eggplant with Pomegranate and Cilantro

1. 1 Eggplant≈ $4.33 per kg 250 g
2. 2 Pomegranatepack 1 pcs ≈ $2.50 0.2 pcs
3. 3 Cilantropack 50 g ≈ $1.20 12 g
4. 4 Garlic≈ $10.00 per kg 4 g
5. 5 Olive oil 10 ml
6. 6 Walnutspack 150 g ≈ $4.00 20 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut eggplant¹ into thick chunks, toss with olive oil, salt, and black pepper.

2. Arrange in a single layer on a baking sheet.

3. Roast at 425°F (210°C) for 22–25 minutes until soft and golden-edged.

4. Chop walnuts⁶, garlic⁴, and cilantro³ finely by hand.

5. Toss hot eggplant¹ with the nut mixture and let sit 5 minutes.

6. Top with pomegranate² seeds before serving.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.