Roasted Eggplant with Mushroom Crumble

Ingredients

• 1/2 pack big mountain foods mushroom crumble
• 2 cloves of garlic
• 1/4 cup olive oil
• 1/2 teaspoon cumin
• 1/2 cup cooked rice
• 6 sprigs parsley
• 1/2 pomegranate seeds removed
• 1/4 cup yogurt
• 1/2 lime juiced
• 1 teaspoon turmeric
• Preheat oven to 375
• Cut eggplant lengthwise in half and place all four on a baking sheet cut side up
• Score cut surface of eggplant with a knife in cross pattern
• Place garlic slices in the cuts in eggplant
• Drizzle 1/2 olive oil on top
• Roast eggplant for 15 minutes
• Mix yogurt with lime juice and turmeric then set aside
• Heat the rest of the oil in a pan
• Add mushroom crumble, cumin and rice over medium high heat
• Toss until warm throughout and some crispy bits.
• Spoon yogurt between plates and place roasted eggplants over yogurt.
• Top with the crumble mixture and garnish with pomegranate seeds and chopped parsley.