Baby Eggplants with Walnut & Herb Crumble
These little jewel-like eggplants are roasted until soft and smoky, then filled with a crunchy walnut–herb mix that brings brain-boosting omega-3s, plant protein and gut-loving fibre.
Ingredients:
For the eggplants
- 6–8 baby eggplants (small, firm)
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
Walnut–herb crumble
- 3/4 cup walnuts
- 2 tbsp pumpkin seeds
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh mint, finely chopped
- 1 small garlic clove
- 1/2 tsp ground cumin
- 1/2 tsp lemon zest
- 1 tbsp olive oil
- Salt to taste
Tangy glaze
- 3 tbsp pomegranate molasses
- 1 tbsp lemon juice
- 1 tsp maple syrup
- Pinch of chili flakes
To finish
- Pomegranate seeds
- Extra mint leaves
- Crushed walnuts for garnish
Preparation Steps:
- Preheat oven to 200°C (392°F). Slice baby eggplants lengthwise but do not cut fully through (like a pocket).
- Brush with olive oil, sprinkle salt and smoked paprika.
- Roast for 20–25 minutes until soft, slightly collapsed, and golden at edges.
- Lightly toast walnuts and pumpkin seeds in a dry pan for 3–4 minutes until fragrant. Cool slightly, then pulse roughly in a food processor.
- Mix with parsley, mint, garlic, cumin, lemon zest, olive oil, & salt. Create a coarse, crumbly pesto-like texture, not a paste.
- In a small pan, warm pomegranate molasses, lemon juice, maple syrup, and chili flakes for 1–2 minutes. It should be slightly runny but glossy.
- Gently open roasted eggplants and lightly press inside to create more space. Spoon walnut–herb crumble generously into each pocket. Drizzle warm pomegranate glaze over the top so it seeps into the filling.
- Sprinkle: pomegranate seeds, crushed walnuts, a few torn mint leaves. Finish with a final olive oil thread for shine.
