Pomegranate Molasses Roasted Eggplant with Walnut and Dill Rice
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Ingredients
- 2 medium eggplants sliced down the middle and inside scored
- 3 garlic cloves
- 1 tbs toasted coriander seed - dry toast in a pan until fragrant
- 2 tbs extra virgin olive oil
- 1 tbs pomegranate molasses plus more to finish
- 1/2 cup full fat greek yogurt or labneh
- Pomegranate seeds for garnish
- Kosher salt and cracked black pepper to taste
- Parchment paper
- 2 tbs extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 tsp cumin seeds
- 1 garlic clove
- 1 cup basmati rice, rinsed until clear
- 2 cups water
- 1 tsp kosher salt
- 1/2 cup finely chopped dill, plus more for garnish
- 1/2 cup walnuts - lightly toasted, roughly chopped, plus more for garnish
- Zest and juice of one lemon
Rice
Directions
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 evoo, pom molasses and season well with salt and pepper. Brush the mixture on the scored part of the eggplant, with cut side down on the tray for 25 mins and then flip for another 35 mins until golden and soft in the middle.
- Make the rice. Finely chop the onion and sauté with evoo. Add the cumin seeds. Sauté for 5 mins until translucent. Add in the garlic and sauté for a couple mins. Add in 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 mins. Turn off the heat and keep covered. Before serving, fluff with a fork and add the dill, walnuts, juice and zest of one lemon.
- Plate. Place the yogurt on a plate and place over the roasted eggplant. Cover eggplant with the rice. Finish with a drizzle of pom molasses, walnuts, pom seeds and dill.