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

By Emma Galloway
  • 30 mins cooking
  • Serves 4
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For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com


  • 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


  • 1
    Preheat oven to 200°C. Brush two oven trays with a little of the olive oil, then arrange eggplant slices in a single layer.
  • 2
    Brush tops with remaining oil, season with sea salt and ground black pepper and roast 15-20 minutes or until golden underneath.
  • 3
    Flip 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.
  • 4
    Meanwhile, combine honey and pomegranate molasses in small bowl. Add lemon juice, then while whisking, drizzle in olive oil. Season with salt and pepper.
  • 5
    To 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.


  • 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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