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Recipe
Egyptian Spiced Roasted Eggplant with Pomegranate
Savor the Flavors of Egypt: Spiced Roasted Eggplant Delight
4.6 out of 5
Indulge in the rich and vibrant flavors of Egyptian cuisine with this delectable recipe for Spiced Roasted Eggplant with Pomegranate. This dish combines the smoky goodness of roasted eggplant with a blend of aromatic spices, topped with a tangy and refreshing pomegranate dressing.
Metadata
Preparation time
15 minutes
Cooking time
35 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Soy-free
Ingredients
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2 large eggplants 2 large eggplants
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2 tablespoons olive oil 2 tablespoons olive oil
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1/2 teaspoon paprika 1/2 teaspoon paprika
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1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
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Salt and pepper to taste Salt and pepper to taste
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1/4 cup pomegranate molasses 1/4 cup pomegranate molasses
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1 tablespoon lemon juice 1 tablespoon lemon juice
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2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
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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
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1.Preheat the oven to 200°C (400°F).
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2.Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.
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3.Place the eggplant halves on a baking sheet, cut side up.
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4.Drizzle the olive oil over the eggplants, ensuring they are well coated.
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5.In a small bowl, mix together the cumin, coriander, paprika, cinnamon, salt, and pepper.
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6.Sprinkle the spice mixture evenly over the eggplants.
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7.Roast the eggplants in the preheated oven for 30-35 minutes, or until the flesh is soft and golden brown.
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8.While the eggplants are roasting, prepare the pomegranate dressing by combining the pomegranate molasses, lemon juice, and chopped parsley in a small bowl.
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9.Once the eggplants are cooked, remove them from the oven and let them cool slightly.
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10.Drizzle the pomegranate dressing over the roasted eggplants.
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11.Garnish with fresh parsley and pomegranate seeds.
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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.
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