Carrollwood Charms" — Baked Eggplant with Pomegranate & Persian Herbs

Smoky. Juicy. Jewel-studded. This eggplant brings Gulf sun and Persian soul to the table.

In North Tampa’s Carrollwood, you’ll find grocery shelves lined with rose water, fresh mint, sumac, and pomegranate molasses—little flavor postcards from Persian and Armenian kitchens.

This dish channels that regional flavor magic: baked eggplant, deeply caramelized and silky, served warm or room temperature with a scattering of pomegranate seeds and a bouquet of herbs that might include mint, parsley, dill, or even purslane—greens you’d spot in any West Asian mezze spread.

It’s elegant, meatless, and Gulf Coast garden–ready.

Baked Eggplant with Pomegranate & Persian Herbs

Serves: 2–4 (as a side or appetizer)

Prep Time: 10 minutes

Cook Time: 30–35 minutes

What You'll Need:

• 2 medium eggplants, sliced into ½-inch rounds

• Olive oil (about 2–3 tbsp)

• Salt and black pepper

• 1 tsp ground cumin or smoked paprika (optional)

• ½ cup pomegranate seeds

• Fresh herbs: mint, parsley, dill, or baby arugula

• Optional: drizzle of pomegranate molasses or lemon-tahini dressing

  
  

Directions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Prep eggplant: Arrange slices in a single layer. Brush both sides with olive oil, sprinkle with salt, pepper, and cumin or paprika if using.

3. Roast for 25–30 minutes, flipping once halfway through, until golden and tender.

4. Plate and garnish: Arrange eggplant on a platter. Sprinkle with pomegranate seeds and fresh herbs. Drizzle with a touch of pomegranate molasses or lemon-tahini if desired.

5. Serve warm or room temp as a side, mezze, or light vegetarian main.

   
   

Notes:

• Add labneh or whipped feta on the side for a creamy contrast.

• For a smokier flavor, grill the eggplant instead of baking.

• Use za’atar or sumac for more Levantine-style flair.