Skip to content

Roasted Eggplant with Pomegranate Vinaigrette

A Fused Oil and Balsamic Condimento Recipe

Share Pin It

Prep Information

Prep Time

10 minutes

Cook Time

30 minutes


4 people


  • salt & pepper
  • 1/4 cup cilantro roughly chopped
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 cup shallot diced
  • 1 small green apple, peeled and diced
  • 2 tablespoons Pomegranate Balsamic Condimento
  • 1 eggplant, about 1 pound
  • 2 tablespoons of Persian Lime Infused Olive Oil


  • Just before serving stir in the walnuts and remaining Persian Lime Infused Olive Oil.
  • Serve the eggplant wedges with the pomegranate vinaigrette spooned over the top.
  • Bake at 400 for 30 minutes or until tender. Meanwhile combine Marisolio Pomegranate Balsamic, apple, cilantro and shallots.
  • Make small slits in the flesh, brush cut sides with 1 tablespoon of Persian LIme Infused Olive Oil and season with salt and pepper.
  • Trim eggplant's stem off and cut eggplant lengthwise into 4 equal wedges.
  • Preheat oven to 400 degrees.
Back To Top