This is a beautiful side dish or salad to go with lamb or fish. I made it with the Salmon Tarator and served the eggplant with a side of the lemon yoghurt. If you can’t get lebanese eggplant, use normal eggplant and cut it into wedges.
Roast Eggplant with Pomegranate and Almonds
6 lebanese or baby eggplant, halved lengthways
handful of pomegranate seeds
3 tbspns chopped parsley
¼ cup toasted slivered almonds
Preheat oven to 190 degrees. Place eggplant in a colander and sprinkle liberally with salt. Allow to stand for 30 minutes. Rinse eggplant and pat dry with paper towels. Place eggplant of a roasting tray and spray or drizzle with olive oil. Roast for about 35-40 minutes or until tender and browned. Allow to cool slightly. Arrange eggplant on a serving plate. Scatter over pomegranate, almonds and parsley.