Baked Haroset-Stuffed Eggplant with Pomegranate Glaze

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender eggplants stuffed with a sweet and tangy Passover haroset filling, baked to perfection and drizzled with a vibrant pomegranate glaze for a festive appetizer. This Middle Eastern-inspired Passover recipe (vegetarian), ready in about 65 minutes, pairs medium eggplants, prepared haroset, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2, halved lengthwise medium eggplants
• 1 cup prepared haroset
• 2 tbsp olive oil
• 3 tbsp pomegranate molasses
• 1/4 cup toasted pine nuts
• 2 tbsp chopped fresh mint leaves
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Scoop out the centers of 2 medium eggplants halved lengthwise, leaving a 1/2-inch thick shell, and chop the scooped flesh finely.
2. Step 2: Toss the chopped eggplant flesh with 1 cup prepared haroset, 1 tsp sea salt, and 1/2 tsp black pepper.
3. Step 3: Drizzle 2 tbsp olive oil into a baking dish and place the eggplant shells cut side up; fill each with the haroset-eggplant mixture.
4. Step 4: Cover with foil and bake for 35 minutes until eggplants are tender.
5. Step 5: Remove foil, drizzle 3 tbsp pomegranate molasses over the stuffed eggplants, and sprinkle 1/4 cup toasted pine nuts and 2 tbsp chopped fresh mint leaves on top.
6. Step 6: Bake uncovered for an additional 10 minutes until the glaze is slightly caramelized and toppings are fragrant.