Benefits: Eggplant is rich in antioxidants that support cell turnover and barrier repair. Olive oil provides essential fatty acids, while garlic and tomato deliver skin-brightening and anti-inflammatory nutrients. Pomegranate adds glow-boosting vitamin C.

Skin Concern: Textured skin, fine lines, inflammation

Prep Time: 15 minutes | Cook Time: 35 minutes | Serves: 2

Ingredients:

• 2 small eggplants, halved

• 1 small onion, sliced

• 2 cloves garlic, minced

• 1 tomato, chopped

• 1/4 cup parsley, chopped

• 3 tbsp olive oil

• Salt to taste

Pomegranate Drizzle:

• 2 tbsp pomegranate molasses

• 1 tsp lemon juice

• 1 tsp olive oil

Instructions:

• Prep Eggplants: Score the flesh and roast at 400°F for 25 minutes until soft.

• Make Filling: Sauté onion, garlic, and tomato in olive oil until soft. Add parsley and season.

• Stuff & Bake: Fill eggplant halves with the tomato mixture. Bake for another 10 minutes.

• Finish: Drizzle with pomegranate sauce and serve warm or room temp.

Shopping Tips:

• Choose eggplants that are firm and glossy for fewer seeds and better texture.

• Look for pomegranate molasses with no added sugars or fillers.

Cooking Tips:

• Add walnuts or pine nuts to the filling for extra skin-nourishing fats.

• Serve with herbed quinoa or a cucumber-yogurt side for balance.