Roasted Eggplant with Fresh Herbs, Walnuts and Pomegranate

This is definitely a show-stopper of a dish.

Take two large purple eggplants and slice them in half. Toss them in extra virgin olive oil to coat, and sprinkle with kosher salt.

Pop them into your over to roast at 400 degrees for 40 minutes.

Remove them from the oven and top them with fresh chopped parsley, chopped walnuts and a sprinkle of pomegranate seeds (about TBSP of each but just have fun as you go!)

Finish with salt to taste and a drizzle of balsamic glaze. Serve hot.


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