Roasted eggplant, sweet corn and pomegranate
Use as part of a tapas selection or increase this colourful and tasty recipe for a tasty family dish.
12 slices eggplant
½ cup spicy eggplant pickle [see our recipe]
1 cob sweet corn, cooked, kernels removed
½ cup pomegranate seeds
1-2 Tbsp chopped Italian parsley or coriander
Preheat oven to 180˚C.
Spray baking dish with oil. Arrange eggplant slices in dish and spray tops with oil.
Spoon eggplant pickle on top and place in preheated oven.
Bake for about 30 minutes or until eggplant is soft. Remove from oven.
Arrange sweet corn and pomegranate seeds on top, sprinkle with parsley and serve.
For other tapas dishes go to the Resources section, and download the Ideas for small plates poster.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.3g|