Eggplant is super filling. I love this recipe because it works so well for the whole family as a vegetarian main or side dish. I often make this dish when we have some eggplant and tomatoes ready to use.

Ingredients

• 2 medium eggplants (650 g)

• 2 tbsp extra virgin olive oil

• 1 Red onion

• 2 cups  (200g) cherry tomatoes

• 1 cup (140 g) pitted kalamata olives

• Seeds of 1 pomegranate

• 100 g goat cheese

• Pepper and sea salt for seasoning

• 1 tbsp extra virgin olive oil

• 1 Red onion

• 2 cups  (200g) cherry tomatoes

• 1 cup (140 g) pitted kalamata olives

• Seeds of 1 pomegranate

• 100 g goat cheese

Preparation

1. Preheat oven to 180 C (355 F)

2. Wash the eggplant and slice in half (lengthways) with the skin. Then slice each half into two halves again and cut in long sticks.

3. Next, chop the olives and slice the onion into thin rings. Finally, cut the cherry tomatoes in halves.
   In a baking tray, add one tablespoon of olive oil. With a kitchen paper towel, spread the oil evenly on the tray. The idea is to leave as little oil as possible on the tray. Next, add the eggplant, olives, and tomatoes. Sprinkle with the rest of the olive oil and mix veggies on the tray. Bake for 30 minutes, remove the tray from the oven, mix the veggies, and cook for another 15 minutes.

4. In the meantime, prepare the pomegranate, cut it into two halves. Hold one half with the flat side on the palm of your hand over a bowl, and with the back of a wooden spoon, knock on the pomegranate skin. This way, the seeds will start to drop in the palm of your hand and into the bowl. Continue to do this until you have all the seeds from each half. Remove any bits of white flesh.

5. Once the veggies are ready, garnish with the fresh goat cheese and pomegranate seeds and serve.