Roasted Eggplant


  • 1 large eggplant, sliced into 3/4 inch rounds
  • Salt
  • Olive Oil
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon oregano
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup pomegranate arils (seeds)
  • Toasted pine nuts
  • 1 lemon, sliced

Cooking Instructions

  1. Place the sliced eggplant on a large tray lined with paper towel. Sprinkle with salt and allow it to sweat out its extra water.
  2. Preheat the oven to 400°F.
  3. Pat the eggplant slices dry with a paper towel, arrange on an oiled baking sheet and brush with olive oil. Bake for 35-40 minutes, or until the eggplant turns golden brown.
  4. Mix cumin, paprika and oregano together, crushing oregano with the back of a spoon to pulverize or use a mortar and pestle to combine spice mix.
  5. Place roasted eggplant on paper towels to drain and sprinkle with spice mix.
  6. Arrange the eggplant slices on a serving tray. Top the eggplant slices with the fresh parsley, pomegranate arils, and toasted pine nuts. Serve warm with lemon slices.