Roasted Eggplant with Goat Cheese
“A Mediterranean vegetarian delight”
Ingredients:
1 medium sized eggplant
1 tbs of olive oil
½ cup of pomegranate seeds
4 oz of goat cheese
¼ tsp of salt
¼ tsp of black pepper
½ tsp of sumac
1 tbsp of chopped parsley
Instructions:
1. Heat oven to 400 degrees. Halve the eggplant long, lengthwise.
2. Gently score the eggplant, running a paring knife into a cross hatch pattern into the flesh of the eggplant, careful not to cut through the skin of the eggplant.
3. Lay the eggplant flesh side up on a baking pan and drizzle with olive oil, salt and pepper.
4. Cook for 35 minutes until eggplant is soft.
5. Cool for 5 minutes and then gently spread goat cheese on to pof the eggplant.
6. Top with pomegranate seeds and parsley.
“A Perfect Vegetarian Dinner”
