Eggplant with Strawberry Walnut Relish

Summer is just around the corner, our days are feeling steamy and we are craving all the fresh flavors! Sprouted nuts and seeds can be used for so much more than snacking. They are an incredible tool to have in any kitchen. Bringing delightful crunch, flavor and nourishment to every dish. We just know you will love this gorgeous recipe featuring the humble eggplant with a unique and DELICIOUS sprouted walnut and strawberry relish. 

For the eggplant: 

• 2 eggplants, sliced 
• 1 tbsp pomegranate molasses 
• 1 tbsp olive oil 

For the relish: 

• 1 cup walnuts, roughly chopped 
• 1/2 cup chopped strawberries  
• 1/2 cup chopped cilantro 
• 1 small garlic clove, finely minced 
• Salt and pepper to taste 
• 1/4 cup olive oil 
• 1 tbsp pomegranate molasses

1. Preheat oven to 300F. 
2. Cut off the top of the eggplant and slice in half. 
3. Deeply score the purple skin half of eggplant in an “x” pattern, but make  sure to not cut all the way through. 
4. Whisk together the pomegranate molasses and olive oil. 5. Transfer scored eggplant halves to a parchment-lined baking sheet. Brush  each side with molasses and olive oil mixture.  
5. Bake purple side up for ~1 hour or until very tender. 
6. While the eggplant bakes, prepare your relish. 
7. Roughly chop walnuts, chop strawberries and chop cilantro. 9. In a mixing bowl combine chopped ingredients with minced garlic, salt and  pepper, olive oil and pomegranate molasses. 
8. Mix well. 
9. Spoon onto eggplant and enjoy! 

Makes 4 servings