Roasted Eggplant with Pomegranate and Cilantro
Tender roasted eggplant with walnuts, fresh cilantro, garlic, and pomegranate seeds. A light, vegetable-forward dish with a bright tang—no frying required.
- Time
- 35 min
- Serving
- 338 kcal
- Ingredients
- ≈ $2.44
- Protein
- 8 g
Ingredients
- 1 Eggplant≈ $4.33 per kg 250 g
- 2 Pomegranatepack 1 pcs ≈ $2.50 0.2 pcs
- 3 Cilantropack 50 g ≈ $1.20 12 g
- 4 Garlic≈ $10.00 per kg 4 g
- 5 Olive oil 10 ml
- 6 Walnutspack 150 g ≈ $4.00 20 g
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut eggplant1 into thick chunks, toss with olive oil, salt, and black pepper.
Arrange in a single layer on a baking sheet.
Roast at 425°F (210°C) for 22–25 minutes until soft and golden-edged.
Toss hot eggplant1 with the nut mixture and let sit 5 minutes.
Top with pomegranate2 seeds before serving.
Tips
- Why it works
- Bake the eggplants at 210 °C so they turn soft and don't soak up too much oil. At a lower temperature, they will be dry or raw inside.
- Substitutions
- Replace the walnuts with pine nuts (20 g) or skip them altogether. You can replace the cilantro with parsley (10 g), but there will be less tang.
- Common mistakes
- If the eggplants taste bitter, slice them thinner and bake longer. The bitter taste goes away with cooking.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the microwave for 1–2 minutes, covering the plate. Better to add the pomegranate fresh just before serving.
- Serve with
- Serve with buckwheat or lavash for lunch or dinner. Works as a light dinner after work.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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