Pomegranate Roasted Eggplant with Toasted Pecans Chives

Pomegranate Roasted Eggplant with Toasted Pecans & Chives

Pomegranate Roasted Eggplant with Toasted Pecans & Chives

By Food52
Serves 4

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Details
  • Servings:   4
  • Calories:   415
  • Protein:   9g
  •  
  • Fiber:   13g
  • Sugar:   23g
  • Carb Total:   23g
  •  
  • Trans Fat:   0g
  • Saturated:   6g
  • Fat Total:   30g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 3 pound eggplant (3 medium or 8-10 slender Japanese eggplants)
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoon garlic powder
  • 3/4 cup pecans, toasted and coarsely chopped
  • 1 handful fresh chives, washed and chopped
  • 1/2 cup drained, crumbled feta cheese (optional)
  • 2 tablespoon sea salt
  • 3-4 tablespoon olive oil
  • 2-3 tablespoon pomegranate molasses
Instructions

Pomegranate Roasted Eggplant with Toasted Pecans & Chives serves 4 original recipe by Food52.

View original preparation instructions

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