Description
A vibrant, sweet and savory roasted vegetable dish topped with tangy feta, crunchy walnuts, and a glossy pomegranate-honey glaze.
Ingredients
Scale
For the Crust:
- 1 large eggplant, cut into 1-inch cubes
- 2 medium sweet potatoes, peeled and cubed
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts, toasted
- 2 tablespoons pomegranate molasses
- 1 tablespoon honey
- 1 tablespoon fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss eggplant, sweet potatoes, and cherry tomatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and lightly browned.
- While vegetables roast, toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
- In a small bowl, whisk together pomegranate molasses and honey to make the glaze.
- Transfer roasted vegetables to a serving platter. Drizzle with pomegranate-honey glaze, then top with crumbled feta, toasted walnuts, and fresh parsley.
Notes
You can customize the seasonings to taste.