Tangy Roasted Eggplant with Pomegranate Molasses Glaze

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Oven-roasted eggplant slices glazed with sweet and tangy pomegranate molasses, garnished with fresh mint and toasted pine nuts. This Middle Eastern-inspired vegetarian recipe, ready in about 35 minutes, pairs large eggplant, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

Prep: 10 min Cook: 25 min Serves 4 Middle Eastern cuisine 150 cal/serving

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Ingredients

1, cut into 1/2-inch thick rounds large eggplant
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp pomegranate molasses
1/4 cup, chopped fresh mint leaves
2 tbsp, toasted pine nuts

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Instructions

Step 1: Preheat the oven to 400°F (200°C). Arrange 1 large eggplant cut into 1/2-inch thick rounds on a baking sheet lined with parchment paper. Brush both sides with 3 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Roast the eggplant slices in the oven for 25 minutes, flipping halfway through, until golden and tender.
Step 3: Remove the eggplant from the oven and brush each slice generously with 2 tbsp pomegranate molasses while still warm.
Step 4: Sprinkle the roasted eggplant with 1/4 cup chopped fresh mint leaves and 2 tbsp toasted pine nuts. Serve warm as a flavorful appetizer or side dish.