This uber-healthy gourmet recipe is quick and tasty, that combines veggies, mushrooms, and Pomegranate seeds that just top off one of our all-time favorites.
Roasted Eggplant with Mushroom Crumble
45 mins, easy, Serves 2
This uber-healthy gourmet recipe is quick and tasty, that combines veggies, mushrooms, and Pomegranate seeds that just top off one of our all-time favorites.
Featured Products
Ingredients
- 1/2 pack big mountain foods mushroom crumble
- 2 cloves of garlic
- 1/4 cup olive oil
- 1/2 teaspoon cumin
- 1/2 cup cooked rice
- 6 sprigs parsley
- 1/2 pomegranate seeds removed
- 1/4 cup yogurt
- 1/2 lime juiced
- 1 teaspoon turmeric
Recipe preparation
- Preheat oven to 375
- Cut eggplant lengthwise in half and place all four on a baking sheet cut side up
- Score cut surface of eggplant with a knife in cross pattern
- Place garlic slices in the cuts in eggplant
- Drizzle 1/2 olive oil on top
- Roast eggplant for 15 minutes
- Mix yogurt with lime juice and turmeric then set aside
- Heat the rest of the oil in a pan
- Add mushroom crumble, cumin and rice over medium high heat
- Toss until warm throughout and some crispy bits.
- Spoon yogurt between plates and place roasted eggplants over yogurt.
- Top with the crumble mixture and garnish with pomegranate seeds and chopped parsley.
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