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CALIFORNIA
in the Sierra Nevada Foothills.
Recipe Index
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Roasted Eggplant with Pomegranate Vinaigrette
Prep Information
Prep Time
10 minutes
Cook Time
30 minutes
Serves
4 adults
Includes
Organic Persian Lime Fused Oil,
Pomegranate Balsamic Condimento
Ingredients
- 1 eggplant, about 1 pound
- 2 tablespoons of Organic Persian Lime Fused Oil
- 2 tablespoons Pomegranate Balsamic Condimento
- 1 small green apple, peeled and diced
- 1/4 cup shallot diced
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup cilantro roughly chopped
- salt & pepper
Instructions
- Preheat oven to 400 degrees.
- Trim eggplant's stem and cut lengthwise into 4 equal wedges.
- Make small slits in the flesh, brush cut sides with 1 tablespoon of Organic Persian LIme Fused Oil and season with salt and pepper.
- Bake at 400 for 30 minutes or until tender. Meanwhile combine Marisolio Pomegranate Balsamic, apple, cilantro and shallots.
- Just before serving stir in the walnuts and remaining Marisolio Whole Fruit Persian Lime Olive Oil.
- Serve the eggplant wedges with the pomegranate vinaigrette spooned over the top.