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.

Roasted eggplant, sweet corn and pomegranate


Serves 4

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]
Energy 372kj
Protein 2.4g
Total fat 2.4g
- saturated fat 0.3g
Carbohydrates 13.2g
- sugars 10.6g
Fibre 3.5g
Sodium 6mg

Click the vegetable name below to learn more about it: