For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com
Roasted eggplant slices with pomegranate dressing
This roasted eggplant recipe is the perfect addition to any summer table. Vegetarian and gluten-free, this dish is simply delicious served with an easy pomegranate dressing. Created by Emma Galloway for Taste magazine
- 30 mins cooking
- Serves 4
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Ingredients
- 2 medium eggplants, ends trimmed and sliced into 1cm rounds
- 3 tablespoon olive oil
- fine sea salt
- seeds 1/2 pomegranate (optional)
- fresh mint leaves, to serve
Pomegranate dressing
- 1 tablespoon honey
- 2 tablespoon pomegranate molasses (see recipe tip)
- 3 tablespoon lemon juice
- 4 tablespoon extra virgin olive oil
Method
- 1Preheat oven to 200°C. Brush two oven trays with a little of the olive oil, then arrange eggplant slices in a single layer.
- 2Brush tops with remaining oil, season with sea salt and ground black pepper and roast 15-20 minutes or until golden underneath.
- 3Flip each piece over and cook for a further 5-10 minutes or until golden on both sides and tender right through. Remove from the oven and set trays aside to cool to room temperature.
- 4Meanwhile, combine honey and pomegranate molasses in small bowl. Add lemon juice, then while whisking, drizzle in olive oil. Season with salt and pepper.
- 5To serve, transfer roasted eggplant rounds to a large platter, drizzle generously with dressing and scatter with pomegranate seeds and mint leaves. Any leftover dressing will store in a glass jar in the fridge for up to 1 week.
Notes
- Serves 4-6. - You can find pomegranate molasses at selected supermarkets and at health food/specialty food stores. A little goes a long way and it will store indefinitely in your pantry.
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