Pomegranate Syrup Roasted Eggplant

Roasted eggplant finished with a tangy, sugar-free pomegranate syrup drizzle.

INGREDIENTS

• 2 eggplants, halved
• 2 tbsp olive oil
• 2 tbsp Balsam Pomegranate Syrup
• Pomegranate seeds and fresh mint, to finish

METHOD

1. Score the eggplant flesh, brush with olive oil, and roast at 400°F (200°C) for 30 minutes until tender.
2. Drizzle with pomegranate syrup.
3. Top with pomegranate seeds and mint.

The syrup's tang cuts through the eggplant's richness in the same way tahini sauce does, but with a brighter, fruitier note.