Vegetarian Loaded Eggplant

This is the easiest, fastest, and most delicious Vegetarian Loaded Eggplant recipe, topped with a tasty combination of tomatoes and onions, a crispy molasses filling, and seasoned yogurt and walnuts.


Large eggplant Nuts Pomegranate molasses Yogurt Butter Cloves garlic Salt Lemon juice Olive oil Roma tomato Red onion

Green Curved Line
Green Curved Line
Green Curved Line
Green Curved Line
Green Curved Line
Green Curved Line
Green Leaf Shape

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.

Black Section Separator

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.

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