Honey & Thyme Butter Eggplant
Serves 415 mins prep50 mins cook
A delicious roasted eggplant dish topped with a vibrant chickpea, pistachio, and pomegranate crunch. The combination of honey and thyme butter enhances the flavor, making it a perfect vegetarian meal or holiday appetizer.
0 servings
What you need
Instructions
1: Preheat the oven to 425°F. 2: Add a generous drizzle of olive oil to the bottom of a sheet pan, then season the oil with salt and pepper. Add the eggplant, score side up. Drizzle the tops with oil, and season with salt and pepper. Add a little fresh thyme. Roast for 13-15 minutes per side. 3: Make chickpeas. Add chickpeas, olive oil, salt, garlic, and oregano to a bowl and toss. Add them to a sheet pan and bake for 12-15 minutes. 4: Mix together the butter. Add the salted butter, thyme, and honey to a bowl and mix. Remove the eggplant from the oven, flip them so the scored side is face up and baste the tops with the butter. Place in the oven for an additional 12-14 minutes. 5: Make the topping. Add pomegranate seeds, pistachios, chopped arugula, lemon zest, salt, and pepper to a bowl and toss. 6: Serve the eggplant topped with the chickpea mixture. Drizzle with tahini if using.View original recipe