Baked Eggplant with Pomegranate Seeds and Walnuts
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A Note from Feedfeed
Turn the humble eggplant into a delicious meal! Fry thick slices of eggplant until tender and serve it with a delightful hummus dressing, pomegranate seeds, parsley, and walnuts.
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ingredients
- 1 eggplant
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili flakes
- 1/2 teaspoon paprika powder
- 1/2 teaspoon cumin
- Pepper and salt
- Pomegranate seeds
- Fresh parsley
- Handful of walnuts
ingredients
Dressing
- 1 tablespoon hummus
- 4 tablespoons water
- 1 teaspoon harissa
Method
Step 1
Cut the eggplant into thick slices and crosswise on one side. Mix the olive oil with the herbs, pepper and salt and brush the cut sides of the eggpalnt with the mixture.
Step 2
Heat a dash of olive oil in a pan and fry the eggplant on both sides over medium/high heat.
Step 3
When the eggplant is well browned on both sides, remove the pan from the heat and cover with a lid. Let this stand for 5 minutes - this will make the aubergine nice and soft. Serve the eggplant and drizzle the dressing. Enjoy!