Yes to Yummy

Middle-Eastern Eggplant

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Think there’s only Baba Ghanoush east of the Aegean? Think again! This Middle-Eastern Eggplant will wow your taste buds with vibrant pomegranate seeds, spicy fresh parsley, and sauteed pepper. An excellent compliment to Pesto Marinated Lamb.

Ingredients

Prep Time
Cooking Time
Total Time
Yield 4 servings

2 eggplants

1 tablespoon of coconut oil

1 medium red onion, sliced

1 large bell pepper, sliced

1 clove of garlic, crushed

1/4 cup of walnuts, chopped

The juice of 1 lemon

1/4 cup of olive oil

3 tablespoons of pomegranate seeds

1/3 cup roughly chopped parsley

A big pinch of paprika

A big pinch of cumin

Salt and pepper, to taste

Directions

Heat a large skillet dry over medium-high heat until smoke begins to rise, about 4 to 5 minutes. Place the eggplants in the pan and char on all sides, flipping every few minutes to get an even blackness on each side. This will take about 20 minutes.

Remove the eggplant and heat the coconut oil in the same skillet until sizzling, about 2 minutes. Add the onion, bell pepper, and garlic and saute until tender, about 10 minutes.

Once cooked, transfer the veggies to a big bowl. Peel off the eggplant’s charred skin (you can throw it out or eat it if you’re really weird¬†like me) and chop the remaining eggplant into 1/2-inch chunks. Dump into the bowl with the veggies and stir to toss.

To the bowl, add the walnuts, lemon juice, olive oil, pomegranate seeds, parsley, paprika, cumin, salt, and pepper. Stir, taste, and add more seasoning, if necessary.

Serve at room temperature with Pesto Marinated Lamb.


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