Egyptian Spiced Roasted Eggplant with Pomegranate

Ingredients

• 2 large eggplants 2 large eggplants
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup pomegranate molasses 1/4 cup pomegranate molasses
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• Pomegranate seeds, for garnish Pomegranate seeds, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 29g, 15g
• Protein: 3g
• Fiber: 9g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.
3. 3.
   Place the eggplant halves on a baking sheet, cut side up.
4. 4.
   Drizzle the olive oil over the eggplants, ensuring they are well coated.
5. 5.
   In a small bowl, mix together the cumin, coriander, paprika, cinnamon, salt, and pepper.
6. 6.
   Sprinkle the spice mixture evenly over the eggplants.
7. 7.
   Roast the eggplants in the preheated oven for 30-35 minutes, or until the flesh is soft and golden brown.
8. 8.
   While the eggplants are roasting, prepare the pomegranate dressing by combining the pomegranate molasses, lemon juice, and chopped parsley in a small bowl.
9. 9.
   Once the eggplants are cooked, remove them from the oven and let them cool slightly.
10. 10.
    Drizzle the pomegranate dressing over the roasted eggplants.
11. 11.
    Garnish with fresh parsley and pomegranate seeds.
12. 12.
    Serve warm and enjoy!

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and shiny. Look for ones with smooth skin and no blemishes. The roasting process will bring out the best flavors in the eggplant.
• Pomegranate molasses — If you can't find pomegranate molasses, you can make your own by reducing pomegranate juice with a bit of sugar and lemon juice. Simmer the mixture until it thickens to a syrupy consistency.

Tips & Tricks

• To enhance the smoky flavor of the roasted eggplant, you can grill the eggplant halves instead of roasting them in the oven.
• For an extra kick of heat, sprinkle some chili flakes over the roasted eggplants before serving.
• Serve the dish with warm pita bread or as a side dish to grilled meats for a complete meal.

Serving advice

Serve the Spiced Roasted Eggplant with Pomegranate as a main course with a side of couscous or rice. It can also be enjoyed as a side dish alongside grilled meats or as part of a mezze platter.

Presentation advice

Arrange the roasted eggplant halves on a platter, drizzle the pomegranate dressing over them, and sprinkle with fresh parsley and pomegranate seeds. The vibrant colors of the dish will make it visually appealing and appetizing.