Sweet & Smoky: Roasted Eggplant with Pomegranate Glaze

This recipe takes advantage of the natural sweetness of roasted eggplant and elevates it with a delightful pomegranate molasses glaze. Topped with creamy feta, fresh mint, and a touch of tahini, it's a symphony of textures and flavors that's perfect for any vegetarian or vegan meal.

Ingredients:

2 large eggplants

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

1/3 cup pomegranate molasses

1/4 cup water

1 cup uncooked couscous (or 1 cup gluten-free couscous)

1 1/2 cups vegetable broth

1/4 cup crumbled feta cheese (omit for vegan)

1/4 cup chopped fresh mint

2 tablespoons tahini sauce

Instructions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the Eggplant:  Wash and dry the eggplants. Cut them in half lengthwise. Using a sharp knife, score the flesh of each eggplant in a crisscross pattern. Drizzle the eggplant halves with olive oil and season generously with smoked paprika, thyme, salt, and pepper.

Place the eggplant halves, cut side down, on the prepared baking sheet. Roast for 30-35 minutes, or until the flesh is tender and starting to brown.

While the eggplant roasts, combine the pomegranate molasses and water in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the mixture thickens slightly and reduces by about half, approximately 5-7 minutes.

While the eggplant roasts, bring the vegetable broth to a simmer in a saucepan. In a separate bowl, combine the couscous with a pinch of salt. Once the broth is simmering, pour it over the couscous and stir to combine. Cover the bowl tightly and let it sit for 5 minutes, or until the couscous is fluffy and cooked through. Fluff the couscous with a fork and set aside.

Remove the roast

ed eggplant from the oven and carefully flip them over. Spoon the pomegranate molasses glaze generously over the exposed flesh of the eggplant.

Sprinkle the roasted eggplant with crumbled feta cheese (if using), fresh mint, and a drizzle of tahini sauce. Serve immediately.

Tips:

For an extra smoky flavor, grill the eggplant halves cut-side down over medium heat for a few minutes before roasting.

Don't overcook the eggplant! It should be tender but still hold its shape.

If pomegranate molasses is unavailable, you can substitute balsamic glaze or a mixture of equal parts honey and lemon juice.