10 Days Of Toast - Day 8 - Roasted Eggplant & Pomegranate
Updated: Dec 21, 2020
The weather has been awful in Amsterdam! It seems to be getting worse by the day, so I had to make something extra special this morning. Today's toast showcases my absolute favorite vegetable, eggplant. This recipe is for roasted eggplant discs with pomegranate, herbs, garlicky yogurt and date molasses on toast. It's smokey, sweet and salty, and is just what you need on a miserable day.
I love eggplant as it's so versatile and the smokey flavor it offers is like nothing else. It's fantastic in pasta, in salads and even on toast - believe me! In this recipe, the eggplant is roasted in the oven, but can also be pan-fried. Eggplants are like sponges - they absorb so much oil when pan fried, so its healthier to roast, although pan frying will also work.
The roasted eggplant is drizzled with yummy garlicky and salty yogurt, sweet date molasses, parsley and pomegranate seeds. It takes less than thirty minutes to make and makes such a treat. I usually have this eggplant as a dinner side without the toast, so it really is versatile. If you don't have date molasses, you can always use honey instead.
If you only try one of my toasts, please let it be this one! (Although you would be a fool to miss my Camembert and roasted tomato toast :) )
Roasted Eggplant & Pomegranate Toast
Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Yield: 3 toasts
Ingredients
3 slices of sourdough bread
1 medium eggplant
olive oil
2 tablespoon plain yogurt
juice from 1/2 a lime
1 clove of garlic, grated
pinch of salt
1 tablespoon date molasses (or honey)
1/2 pomegranate
bunch of parsley, finely chopped
Method
Preheat the oven to 210C.
Cut the eggplant into discs, around 1cm thick and place onto a roasting sheet.
Rub olive oil over both sides and space the eggplant discs apart from one another. Use two trays if need be.
Place into the oven and let them roast until they're golden brown, around 20 minutes, turning them over half way.
In the meantime, prepare the yogurt. Take 2 tablespoons of plain or greek yogurt, add a pinch of salt, the juice for 1/2 a lime and 1 clove of grated garlic. Mix well.
Cut the pomegranate in half and take out the seeds.
Finely chop the parsley.
Toast the bread.
When the eggplant is cooked, place it on top of the toast, then drizzle with yogurt, date molasses, pomegranate seeds and parsley, and serve.
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