To make a long story short, you will absolutely adore this Vegetarian Loaded Eggplant to the point that it will be on your menu more than a few times during the month. It is so easy to prepare in 20 minutes time, coated with the perfect mix of tomatoes and onions, with a crunchy pomegranate molasses filling (yes, I know! So yummy!) and a flavorsome yogurt.
This is a vegetarian recipe that goes perfectly as a main or a side dish next to your protein—your call! Either way, you will regret not knowing about Vegetarian Loaded Eggplant before. The explosion of flavors here is irresistible.
The best part of this recipe is that it’s healthy and nutritious. The texture is so tender and soft, and the crunch of the filling is awesome. It’s just marvelous!
A Plate Full of Divine Flavors!
How to Choose the Perfect Eggplant?
I truly believe that eggplants are perfection made into a vegetable. Look at them with their elongated shape and gleaming skin—I just want to grab them all! But regardless of the joy that going to the market provides (because to me, it feels like going to the candy store, lol), there are some life-saving tricks to choosing the perfect eggplant for any recipe, especially this Vegetarian Loaded Eggplant.
When you want to buy eggplant, choose ones that have even, unwrinkled skin. When you see an eggplant with wrinkles, it means it was harvested over a long period of time and it had seen better days! On the other hand, gaudy-skinned eggplant screams a big no! That means bad storage and poor quality, and we don’t want that in our delicious Vegetarian Loaded Eggplant.
Choose ones that are a little firm but not too much, which means that if you push your fingers on the eggplant and get the feeling that it’s very soft, that ship has sailed, and that’s not your eggplant.
Watch the stem, we want it green and fresh without any mold or mushiness on it. Even if the eggplant itself looks shiny and fresh, that stem is telling you another story.
Reasons to Love Vegetarian Loaded Eggplant
Time is precious! This recipe takes only 20 minutes to be ready! Can you believe how much time you are saving to do the rest of your things or just sit down and relax? It’s super easy to prepare and goes so fast.
Easy to find ingredients: Usually, when we see such a beautiful plate, we are spooked away thinking that it has fancy ingredients. It’s not the case here. All the ingredients are in your pantry or fridge; nothing complicated!
Easy on your pocket: Vegetarian Loaded Eggplant has affordable ingredients.
Versatility is the key ingredient for the Vegetarian Loaded eggplant. No air fryer? No problem, bake those eggplants. You don’t feel like baking either? Roast your beautiful eggplants then!
Frequently Asked Questions (FAQs)
The air fryer is optional, you can definitely bake your eggplants for this recipe.
There’s no need to peel the eggplants for this recipe; just wash and slice them!
Not for this recipe, but you can if you’d like.
I don’t recommend slicing your eggplants ahead of time because they will become brownish.
Store your Vegetarian Loaded Eggplants in an airtight container in the fridge for up to 5 days.
Incredibly Easy and Tasty!
Tips and Tricks
When baking the eggplants, give them enough space and avoid overcrowding them. This way, your eggplants will be cooked evenly.
Don’t add too much oil because eggplants are sponges for oil, and we don’t want them to be too oily.
Choose the perfect eggplants because they are the main ingredient! Run away from wrinkled, soft, or bruised eggplants.
Flip your eggplants halfway when you are baking them. This will guarantee that they are cooked evenly.
Ingredients
Eggplant: This is the star of the show!
Walnuts: When mixed with the pomegranate molasses, the walnuts add a yummy and crunchy twist!
Pomegranate molasses: It adds a sweet and sour flavor that will blow your mind!
Yogurt: Add some yogurt to the delicious creamy sauce.
Butter: You’ll need some butter to fry the garlic.
Garlic: You’ll need some garlic for the tangy yogurt sauce.
Salt: Add salt to taste.
Lemon juice: It makes the entire recipe even more savory.
Olive oil: You’ll need olive oil to brush your eggplant and fry the tomato and onion mixture.
Roma tomato: Add some Roma tomatoes for the most delightful mixture!
Red onion: Add some red onions to capture all the appetizing flavors!
Easiest Prep Ever!
First, brush the eggplant halves on both sides with olive oil.
Next, air fry at 400 degrees for 20 minutes, flipping halfway, or bake at 450 degrees for 30 minutes, covered.
When it’s done, carefully remove and smash the eggplant down to make a boat.
After that, combine the walnut and pomegranate molasses and set aside.
Then, fry the garlic in the butter and add it to the yogurt along with the salt and lemon juice.
Now, add the remaining olive oil to a pan and sauté the tomato and onion until tender and soft.
After that, to assemble, smooth down the eggplant and add the tomato mixture.
Finally, add the walnuts, yogurt, and top with fried pine nuts.
Other Recipes that You Will Love:
Tabbouli Salad Recipe (Tabbouleh)
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Vegetarian Loaded Eggplant
Equipment
- air fryer optional
Ingredients
- 1 large eggplant halved
- ½ cup nuts finely chopped
- 2 tablespoons pomegranate molasses
- ½ cup yogurt
- 1 tablespoon butter
- 3 cloves garlic
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 3 tablespoons olive oil extra virgin
- 1 roma tomato chopped
- ¼ cup red onion chopped
Instructions
- Brush the eggplant halves on both sides with 2 tablespoons of olive oil.
- Air fry on 400 degrees for 20 minutes, flipping halfway. Or bake at 450 degrees for 30 minutes, covered.
- When done, carefully remove and smash the eggplant down to make a boat.
- Combine the walnuts and pomegranate molasses and set aside.
- Fry the garlic in the butter and add to the yogurt, with the salt and lemon juice.
- Add the remaining olive oil to a pan and sauté the tomato and onion until tender and soft.
- To assemble, smooth down the eggplant and add the tomato mixture.
- Add the walnuts, yogurt, and top with fried pine nuts.
Notes
- When baking the eggplants, give them enough space avoiding to crowd them. This way your eggplants will be cooked evenly.
- Don’t overuse the oil for the Vegetarian Loaded Eggplant because eggplants are sponges for oil and we don’t want them to be too oily.
- Choose the perfect eggplants because they are the main ingredient! Run away from wrinkled, softy, or bruised eggplants.
- Flip your eggplants halfway when you are baking them. This will guarantee you that they are cooked evenly.