Roasted Eggplant with Almond and Herbs

Chosen Team

Chosen Foods Roasted Eggplant with Pomegranate and Greek Goddess Dressing

Roasted Eggplant with Almond and Herbs

Celebrate the lightness of spring with a lively eggplant recipe rooted in Mediterranean cuisine. Our new tahini-based Greek Goddess Dressing imparts the flavor of kalamata olives and herbs, while almonds and pomegranate arils provide crunch, color and a bit of sparkle to this one-of-a-kind dish.

Course: Entree, Side

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4


  • 4 slender Japanese eggplants, halved lengthwise
  • 3 tablespoons olive oil
  • ¾ teaspoon fine sea salt
  • ½ cup chopped toasted almonds
  • ½ cup pomegranate arils
  • ¼ cup flat-leaf parsley leaves
  • ½ cup Chosen Foods Greek Goddess Dressing and Marinade


  1. Preheat oven to 425°F. Lightly grease a large baking sheet.
  2. Score eggplant with diagonal slashes ½” apart, then cut diagonal slashes in the opposite direction to form a crosshatch pattern.
  3. Place eggplants cut-side up on baking sheet. Brush with olive oil and sprinkle with salt. Roast until very tender and browned, about 30 minutes.
  4. Transfer eggplant to a serving platter. Sprinkle with almonds, pomegranate arils, and parsley. Drizzle with dressing. Best served warm with pita bread.

Chosen Foods Roasted Eggplant with Pomegranate and Greek Goddess