Pomegranate Molasses Roasted Eggplant with Walnut and Dill Rice – Eden Eats

Ingredients

• 2 medium eggplants sliced down the middle and inside scored
• 3 garlic cloves
• 1 tbs toasted coriander seed - dry toast in a pan until fragrant
• 2 tbs extra virgin olive oil
• 1 ½ tbs pomegranate molasses plus more to finish
• Pomegranate seeds for garnish
• Kosher salt and cracked black pepper to taste
• Parchment paper
• 1 medium yellow onion, finely chopped
• 1 tsp cumin seeds
• 1 garlic clove
• 1 cup basmati rice, rinsed until clear
• 2 cups water
• 1 tsp kosher salt
• 1/2 cup finely chopped dill, plus more for garnish
• 1/2 cup walnuts - lightly toasted, roughly chopped, plus more for garnish
• Zest and juice of one lemon