Roasted Eggplant with Walnuts, Pomegranate and Mint

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Eggplant with pomegranate, walnuts and mintHarvest season is in full swing and food blogs are full of stories and recipes about fall food. Two of my favorite blogging friends have  recently returned from harvest tours and I’ve been enjoying  “tour tweets” and am looking forward to hearing all about their tours!! Rachael, of La Fuji Mama, just returned from a pomegranate harvest tour,  hosted by POM Wonderful. Robyn, from the Earthbound Chronicles, just returned from a a Walnut Harvest Tour  hosted by  California Walnuts. Well, all this talk of pomegranates and walnuts made me even more impatient to try a recipe I recently found in the Wall Street Journal by Daniel Rose – chef and owner of Spring restaurant in Paris, France. This young chef has taken Paris by storm and his restaurant is extremely  popular – so popular that when I visited a couple of years ago, I was unable to get a reservation –  which was ok, since it gives me  a legitimate reason to return (like I need a reason – ha!!) However, since I don’t think that will be happening anytime soon, I was very excited to come across a few of his recipes that were published in the Wall Street Journal.  I couldn’t wait to try them – and they  didn’t  disappoint!

Walnuts and pomegranates are a natural pairing and are common ingredients in Middle Eastern cooking and are two of my favorite ingredients.  They are paired here with smoky eggplant and result in a dish that  is earthy and yet light… and truly delicious.  This dish  would be wonderful paired with a  roasted red pepper soup, or served alongside roasted meat or chicken- or as Rose recommends, serve over roasted mushrooms instead of eggplant.


Roasted Eggplant with Walnuts, Pomegranate and Mint

(Adapted from Daniel Rose’s “Roasted Eggplant with Pomegranate Vinaigrette”)

  • 1 eggplant (1 – 1/2 lbs) – I used about 8  baby eggplant
  • 2 Tbsp. olive oil
  • 1 large pomegranate, seeded
  • 1 small green apple, peeled and diced
  • 1 shallot, thinly sliced
  • 1 lime, juiced
  • 1/2 cup California walnuts, toasted and chopped
  • 1 Tbsp. Walnut oil
  • 1/4 cup mint, sliced (you could use cilantro and/or parsley)
  • salt and white pepper


1. Pre heat oven to 350 degrees. Line a sheet pan with foil. Place eggplants on sheet pan, skin side down.

2. Brush sliced eggplant with  1 Tbsp. olive oil and sprinkle with salt and white pepper. Roast eggplant in oven until tender – about 45 minutes for large eggplant and about 20 -25 minutes for small eggplants.

3. Remove eggplants from oven. While eggplants are roasting, combine the  pomegranate seeds, apples, shallots, 1 Tbsp.  lime juice, remaining 1 Tbsp. olive oil and walnut oil. Season with salt and pepper. Taste and adjust seasonings.

4. Just before serving, add the walnuts. Spoon pomegranate and walnut mixture over the eggplants and serve.

Note: Rose’s recipe calls for the addition of 1 oz. of cured chorizo which I omitted.



  1. says

    Oh wow Nancy! That’s the best kind of inspiration! It looks delicious. My husband finds eggplant irresistible so I am going to have to make this wonderful dish soon! We are trying to go completely unprocessed and this will help me add another great meal to the list.

    • says

      Glad you like the photo – struggled with it a bit (darned cloudy weather!!) – glad that it all came together!!! It was too funny – I’d found this recipe and had been wanting to try it and then Robyn and Rachael were talking about two of the main ingredients… ah fate!!!

  2. says

    What a beautiful colorful dish.

    I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian food photo gallery showcasing beautiful vegetarian food. Feel free to submit photos of any other vegetarian dishes as well :)

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