Roasted Eggplant and Pomegranate Rice Gratin

Ingredients

• eggplants, cubed2 medium
• cooked short-grain rice3 cups
• onion, diced1
• garlic, minced3 cloves
• tomato paste2 tablespoons
• ground cumin1 teaspoon
• ground cinnamon1/4 teaspoon
• pomegranate seeds1/2 cup
• pine nuts1/4 cup
• olive oil3 tablespoons
• plain yogurt1 cup

Method

1. 1Preheat the oven to 425°F and toss the eggplant cubes with 2 tablespoons olive oil and a pinch of salt.
2. 2Roast the eggplant on a sheet pan until browned and tender, about 20 minutes.
3. 3Meanwhile, cook the onion in the remaining olive oil until soft, then stir in garlic, tomato paste, cumin, and cinnamon for 1 minute.
4. 4Fold the roasted eggplant and cooked rice into the spiced onion mixture, then season to taste.
5. 5Spread the mixture into a lightly oiled baking dish and smooth the top.
6. 6Bake until the surface looks lightly crusted and the edges are hot, about 15 minutes.
7. 7Top with pomegranate seeds and pine nuts, then serve with plain yogurt on the side.

Tips

• Let the eggplant roast until caramelized for the best flavor.
• A spoonful of yogurt on each bite balances the sweet-savory notes.
• This bake works well with leftover rice.

Nutrition