Roasted Eggplant With Beet Sauce

Recipe Information

Ingredients

• 1 large eggplant
• 1 tbsp olive oil
• 1 medium beet
• 2 tsp Creole or Jamaican curry seasoning
• ½ tsp salt
• 4 walnuts, chopped
• 1 tbsp pomegranate seeds
• 2 tbsp chopped fresh greens

Instructions

Step 1

Preheat the oven to 190°F and lightly grease a baking tray.

Step 2

Slice the eggplant lengthwise and brush both sides with olive oil.

Step 3

Arrange the eggplant slices on the prepared baking tray and bake for 12–15 minutes, or until tender with lightly crisp edges.

Step 4

While the eggplant is baking, peel the beet and cut it into small cubes.

Step 5

Steam the beet cubes for 8–10 minutes, or until fork-tender.

Step 6

Mash the cooked beet in a bowl. Add a little water, the Creole or Jamaican curry seasoning, and salt. Stir until you have a smooth, pourable sauce.

Step 7

Arrange the baked eggplant on a serving plate and drizzle the beet sauce generously over the top.

Step 8

Garnish with pomegranate seeds, chopped walnuts, and fresh greens. Serve immediately for a colorful side dish that combines earthy roasted eggplant with vibrant beet flavor.

Nutrition Facts

Cost Information