Eggplant With Pomegranate, Millet And Mint Recipe

Recipe By Slurrp

This recipe for Eggplant with Pomegranate, Millet, and Mint is a delicious and healthy dish that combines the earthy flavors of eggplant with the sweet and tangy taste of pomegranate. The millet adds a nutty texture, while the mint adds a refreshing touch. It's a perfect side dish or light meal that is packed with nutrients and flavor.

4.9
17 Rating -
Rate
Vegdiet
1hr 30minstotal
1hr 30m.total
Eggplant With Pomegranate, Millet And Mint
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ingredients serve

Ingredients for Eggplant With Pomegranate, Millet And Mint Recipe

  • 0.67 Eggplants
  • 0.67 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 0.33 cup Millet
  • 0.67 tablespoon Pomegranate Molasses
  • 0.67 tablespoon Lemon Juice
  • 0.67 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • as needed Fresh Mint Leaves, For Garnish
  • as per your need Pomegranate Arils, For Garnish

Directions: Eggplant With Pomegranate, Millet And Mint Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Slice the eggplant into 1/2-inch thick rounds and place them on a baking sheet.
  • STEP 3.Drizzle the eggplant slices with olive oil and sprinkle with salt and pepper.
  • STEP 4.Roast the eggplant in the preheated oven for 20-25 minutes, or until golden brown and tender.
  • STEP 5.While the eggplant is roasting, cook the millet according to the package instructions.
  • STEP 6.In a small bowl, whisk together the pomegranate molasses, lemon juice, olive oil, salt, and pepper to make the dressing.
  • STEP 7.Once the eggplant and millet are cooked, transfer them to a serving platter.
  • STEP 8.Drizzle the dressing over the eggplant and millet.
  • STEP 9.Sprinkle with fresh mint leaves and pomegranate arils.
  • STEP 10.Serve warm or at room temperature.

Cooking Tips

  • Choose eggplants that are firm and shiny with no blemishes.
  • If you don't have pomegranate molasses, you can substitute with balsamic glaze.
  • To remove the bitterness from the eggplant, sprinkle salt on the slices and let them sit for 15 minutes before roasting.
  • You can add some crumbled feta cheese or toasted pine nuts for extra flavor and texture.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish can be served as a side dish with grilled meats or as a light vegetarian main course.
  • Garnish with additional fresh mint leaves and pomegranate arils before serving for an extra pop of color.
Nutrition
value
134
calories per serving
10 g Fat2 g Protein7 g Carbs6 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    2g
  • Carbs
    7g
  • Fiber
    6g

MacroNutrients

  • Carbs
    7g
  • Protein
    2g
  • Fiber
    6g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    2mg
  • Vitamin A
    1426mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    41mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    43mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    47mg
  • Manganese
    2mg
  • Phosphorus
    49mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp