Description
A vibrant and flavorful vegetarian dish featuring roasted vegetables, creamy feta, crunchy walnuts, and a sweet-tart pomegranate-honey glaze.
Ingredients
Scale
For the Crust:
- 1 large eggplant, cubed
- 1 large sweet potato, peeled and cubed
- 1 pint cherry tomatoes
- 1/4 cup olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted walnuts, chopped
- 2 tbsp pomegranate molasses
- 1 tbsp honey
- 1 tbsp 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 potato, and cherry tomatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25-30 minutes, until vegetables are tender and lightly browned.
- While vegetables roast, whisk together pomegranate molasses and honey in a small bowl.
- 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.