New Recipes Roasted Eggplant with Ricotta and Pomegranates - ★Cooking Recipes★

Directions for: Roasted Eggplant with Ricotta and Pomegranates

Ingredients

6 mini eggplants

cup (60 mL) olive oil

1 tsp (5 mL) dried thyme leaves

tsp (2 mL) ground cumin

tsp (2 mL) ground coriander

tsp (2 mL) each salt and pepper

cup (125 mL) ricotta cheese

1 tsp (5 mL) lemon zest, finely grated

cup (125 mL) pomegranate seeds

cup (60 mL) walnuts, chopped and toasted

2 Tbsp (30 mL) fresh chives, chopped

2 Tbsp (30 mL) pomegranate or balsamic glaze

Directions

1. Preheat the oven to 350F (180C). Cut each eggplant in half, lengthwise, leaving the stem intact. Score the flesh diagonally to make a diamond pattern. Whisk the oil with the thyme, cumin, coriander, salt, pepper and cinnamon.

2. Brush the oil mixture over the eggplants until its all used. Place the eggplants, cut side up, on a baking sheet. Bake for 25 to 30 minutes or until browned and tender.

3. Meanwhile, stir the ricotta with the lemon zest. Arrange the eggplant on a platter and top each piece with a dollop of ricotta. Scatter the pomegranate seeds, walnuts and chives over the eggplant. Drizzle with glaze.

See more: Vegetables, Vegetarian, Nuts, Side, Appetizer, Cheese