PREP TIME – 15
PORTION SIZE – 6
This is a great seasonal dish rich in colour, flavour, and texture. These warm creations are filled with nutritional value.
INGREDIENTS
- 6 mini eggplants
- ¼ cup (60 mL) olive oil
- 1 tsp (5 mL) dried thyme leaves
- ½ tsp (2 mL) ground cumin
- ½ tsp (2 mL) ground coriander
- ½ tsp (2 mL) each salt and pepper
- ½ cup (125 mL) ricotta cheese
- 1 tsp (5 mL) lemon zest, finely grated
- ½ cup (125 mL) pomegranate seeds
- ¼ cup (60 mL) walnuts, chopped and toasted
- 2 Tbsp (30 mL) fresh chives, chopped
- 2 Tbsp (30 mL) pomegranate or balsamic glaze
INSTRUCTIONS
STEP 1
Preheat the oven to 350°F (180°C). 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.
STEP 2
Brush the oil mixture over the eggplants until it’s all used. Place the eggplants, cut side up, on a baking sheet. Bake for 25 to 30 minutes or until browned and tender.
STEP 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.
This recipe can be found on www.foodnetwork.ca
