Pomegranate Molasses Roasted Eggplant With Walnut and Dill Rice
Recipe by
Eden Grinshpan (@edeneats)
Prep Time
15
Mins
Total Time
1.5
Hrs
Serves
2-4
Difficulty
Medium
Preparation
Preheat the oven to 375°F and line a roasting tray with parchment paper.
In a mortar and pestle, crush the toasted coriander seeds, then add the garlic. Smash until combined. Add the olive oil and pomegranate molasses, and season well with salt and pepper. Brush the mixture on the scored part of the eggplant, with the cut-side down on the tray for 25 minutes, and then flip for another 35 minutes until golden and soft in the middle.
Make the rice. Finely chop the onion and sauté with olive oil. Add the cumin seeds. Sauté for 5 minutes until translucent. Add in the garlic and sauté for a couple of minutes. Add the rice and mix well. Season with salt and add 2 cups of water. Bring to a boil, cover, and turn down to a simmer. Cook on low heat for 10-12 minutes. Turn off the heat and keep covered. Before serving, fluff with a fork and add the dill, walnuts, juice, and zest of ½ lemon. Mix and check for seasoning.
Plate. Place the eggplants on a plate and cover with the rice. Finish with a drizzle of pomegranate molasses and garnish generously with POM Wonderful Pomegranate Arils and a little more dill.
Ingredients
2 medium eggplants, sliced down the middle and inside scored
3 garlic cloves
1 tablespoon toasted coriander seed – dry-toast in a pan until fragrant
2 tablespoons extra virgin olive oil
1½ tablespoons pomegranate molasses, plus more to finish
POM Wonderful Pomegranate Arils for garnish
Kosher salt and cracked black pepper to taste
1 medium yellow onion, finely chopped
1 teaspoon cumin seeds
1 garlic clove
1 cup basmati rice, rinsed until clear
2 cups water
1 teaspoon kosher salt
½ cup finely chopped dill, plus more for garnish
½ cup walnuts, lightly toasted, roughly chopped, plus more for garnish
