Loaded Roasted Eggplant

VIEW ALL OUR SOCIAL MEDIA CHANNELS HERE

OVERFLOWING WITH ALL THE GOOD STUFF

Everyone loves a loaded baked potato, but it seems anything that I “load” with lots of good stuff falls into the same bucket of love.  Loaded food = love.  Think loaded hot dogs, loaded chili, a loaded sundae.  Am I right?


Enter a beautifully roasted to creamy perfection and loaded eggplant.  I slice the eggplant in half, score it to ensure it soaks up the Za’atar and Aleppo chili flake spice.  Out of the oven it’s loaded with a beautiful and tangy whipped feta, made creamy with the addition of olive oil and so fresh with lemon juice and zest.  After the whipped feta you have my punchy, verdant herb sauce, some golden toasted pine nuts, pomegranate arils and a slight drizzle of pomegranate molasses. 

POMEGRANATE MOLASSES IS A GREAT FIND, BUT YOU CAN ALSO USE BALSAMIC GLAZE OR REDUCTION IF YOU CAN'T LOCATE THIS TREAT

Za’atar is a middle eastern spice blend that typically has toasted sesame seeds, thyme, oregano and sumac.  Ingredients can vary in different brands, but it’s great over eggs, sprinkled over potatoes or in this case, a light whipped feta.  You can find it in well stocked grocery stores or online.


Pomegranate molasses is simply pomegranate juice that is reduced until it is thick and syrupy.  It you have difficulty finding it, a readily available balsamic reduction will sub in beautifully.

WHIPPED FETA MADE GOLDEN AND SILKY WITH A BIT OF OLIVE OIL. FLAVORED WITH LEMON, ZA'ATAR & CHILI FLAKE

ONCE ROASTED, THESE EGGPLANT HAVE SUCH A CREAMY CENTER.

These are so seemingly decadent and when you dig in you’ll understand the allure.  Truly a simple salad and perhaps some crusty bread is all you need to have a satisfying vegetarian meal.  

Tim was a huge fan of this Mediterranean influenced dish.  I love to make plant based meals and to have the nod of approval from my steak loving hubby is the seal of approval I look for.

Loaded Roasted Eggplant
Serves 4


2 eggplant, Sliced in half lengthwise, leaving tops on
2 teaspoons Za’atar
2 teaspoons Aleppo chili flake (or regular chili flake)
2 tablespoons olive oil
Course sea salt to taste
Whipped feta (see below)
Herb sauce (see below)
2 tablespoons Pine nuts (toasted slightly)
2 tablespoons Pomegranate seeds
Pomegranate molasses (optional), or balsamic glaze/reduction


Preheat oven to 425 degrees.
Drizzle olive oil onto a baking sheet.  Score the cut side of the eggplant in a diamond pattern (as shown on video).  Rub cut side down in the oil then place cut side up to sprinkle with salt, aleppo chili flake and za’atar.  Place cut side back down and roast for 30 minutes.


Load with whipped feta, herb sauce, toasted pine nuts, pomegranate seeds and pomegranate molasses.  Dive in.


Whipped Feta


4 ounces feta (preferably authentic sheep’s milk feta), crumbled
1 teaspoon Za’atar
1 teaspoon Aleppo chili flake (or regular chili flake)
1/2 lemon, zest and juice
2 tablespoons olive oil


Place all ingredients in a food processor or mix vigorously by hand until creamy.  Add a bit to salt if you feel it’s needed, but the salt of the feta is usually sufficient.








Perfect Herb Sauce


1 cup mixture of fresh herbs such as parsley and cilantro (mint works well also)
1 small shallot, roughly chopped
1/4 cup red wine vinegar
1/2 cup olive oil
2 garlic cloves, peeled
1 teaspoon chili flake (I like Aleppo chili flake)
1 teaspoon salt




Place all ingredients in a food processor or blender and blend until smooth.  Bits of green fleck are totally fine and make the sauce quite pretty.  This can be made in advance and refrigerated for several days.  The flavors develop after it sits awhile.  This is great on roasted vegetables, meats of many kinds and fabulous on fish.  I constantly keep a jar of this in my fridge to amp of the flavors of so many things.  This will make more than you need for the eggplant so you’ll have extra to use throughout the week.