ESP Eggplant, Squash, Pomegrante

March  3, 2017
0 Ratings
Photo by lorigoldsby
  • Serves 8
Author Notes

This is a great first course! The flavors compliment each other so nicely! —lorigoldsby

What You'll Need
  • 1 Eggplant
  • 1/2 Butternut squash, diced and roasted seasoned with salt, pepper and thyme
  • 4 ounces Pomegranate seeds
  • 2 tablespoons Gluten free Flour substitute
  • 3 tablespoons Olive oil
  • 6 ounces Greek yogurt
  • Chopped fresh mint, chiffonade
  • Balsamic vinegar, preferably floral
  • OR Pomegranate molasses
  • Kosher salt
  1. The evening (at least 4 hours) before, drain the yogurt in a fine mesh sieve. Prepare the diced butternut squash. Toss with olive oil, kosher salt, pepper and fresh thyme. Bake at 400 for 25 minutes until lightly caramelized.
  2. Preheat baking stone to 400. Cut eggplant into 1/2" rounds. Liberally salt and lightly press salt into each side. Allow to rest 3-4 minutes. Lightly dust with flour on each side. Place on baking stone, drizzle a little oil, flip and drizzle other side.
  3. Bake 4-5 minutes on each side
  4. Combine goat cheese and strained yogurt. Flake with a fork. Toss together squash and pomegranate seeds. Place squash mixture on top of eggplant round, sprinkle cheese on top. Drizzle with pomegranate molasses or a floral balsamic (I used violet)

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Recipe by: lorigoldsby

I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.

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