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.
