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 a seasoned yogurt and walnuts.
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.
Tried this recipe?Let us know how it was!