Roasted Eggplant with Fresh Herbs, Walnuts and Pomegranate

Every few months I meet a friend for dinner at an Israeli restaurant not far from my parents’ home. We usually order a bunch of things to share, and last time we had a gorgeous eggplant dish that was new to the menu. I couldn’t stop thinking about it so I created my own version. I have to admit, it’s pretty awesome.
Slice the eggplant lengthwise. Toss it in olive oil and sprinkle it with kosher salt.
Lay it skin-side down on a baking dish and roast at 400 for 40 minutes.
While it cooks, chop fresh parsley and walnuts to top the finished eggplant with, and gather a couple of spoonfuls of some beautiful pomegranate seeds.
Finish with flaky sea salt to taste and a drizzle of balsamic glaze. It’s a showstopper.
Yonni Wattenmaker is a certified Integrative Nutrition Health Coach. Follow @yonappetit_healthcoach
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