roasted eggplant with pomegranate viniagrette

By pdav

Ingredients

• Active Time: 20 minutes
• Total Time: 50 minutes
• Serves: 4
• 1 eggplant, 1 to 1½ pounds
• 2 tablespoons olive oil
• 1 large pomegranate, seeded
• 1 small green apple, peeled and cut into ¼-inch dice
• 1 ounce cured chorizo, cut into ¼-inch dice
• ½ shallot, thinly sliced
• Juice of ½ a lime
• ½ cup walnuts, toasted and chopped
• 1 tablespoon walnut oil
• ¼ cup mint, cilantro and/or parsley, roughly chopped
• Salt and pepper

Details

Servings 4

Preparation

Step 1

What to do:
1. Preheat the oven to 350 degrees.

2. Trim away the eggplant's stem. Cut it lengthwise into 4 equal wedges and make small slits into the flesh. Arrange the eggplant, skin side down, on a roasting tray. Brush the eggplant with 1 tablespoon olive oil and lightly season with salt and pepper. Bake at 350 for 45 minutes, or until tender.

3. Meanwhile, in a medium bowl, combine the pomegranate seeds, apple, chorizo, shallot and lime juice.

4. Just before serving, stir in the walnuts, walnut oil and remaining olive oil. Fold in the herbs. Season with salt, pepper and extra lime juice, if needed.

5. Serve the eggplant wedges with the pomegranate vinaigrette spooned over the top.