Vegetarian Recipe for Roasted Eggplant w/ Walnut and Dill Rice

Thanksgiving doesn’t have to revolve solely around turkey and traditional sides. In fact, this roasted eggplant dish from Eden Grinshpan (aka @edeneats) brings a fresh, plant-forward centerpiece to the holiday table that’s both visually striking and deeply flavorful. The way the eggplant is roasted until creamy, scored to absorb a garlic-coriander-pomegranate molasses glaze, then paired with a fragrant walnut and dill rice, gives the dish an elevated feel that could easily rival any turkey platter. What’s more, it balances sweet, savory, tangy and herbaceous notes in one elegant presentation—perfect for vegetarians, flexitarians or anyone seeking a standout side or main on Thanksgiving.

What makes this recipe especially compelling is its layering of textures and flavors. The smooth roasted eggplant provides a velvet backdrop while the chopped walnuts add satisfying crunch. The dill in the rice brings brightness and a hint of herb-freshness, while the pomegranate seeds and molasses deliver jewel-like bursts of tart sweetness and a beautiful glaze finish. It’s more than just “roasted veggies”—it’s a composed dish that holds its own on a holiday spread filled with bold flavors, side dishes and desserts.

Beyond the taste and texture, this dish signals a shift in how we approach Thanksgiving menus. Rather than being an afterthought or “just the vegetarian option,” this roasted eggplant dish is designed to be the star. It invites guests to explore a different flavor direction while staying rooted in seasonal ingredients, warm spices and comforting grains. Whether you serve it as the main or a show-stopping side, it underscores the idea that meatless can still mean meaningful, memorable and full of depth.

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“I can eat eggplant everyday…and sometimes I do! When roasted like this it is the perfect vessel for grains, salads, and all the condiments. The eggplant becomes so creamy and when you serve it right from the oven the cold yogurt and warm eggplant and rice are just so fun to eat. Serve this as the main or as the side but honestly, there are so many layers going on in this dish it will totally stand as the star of the table.” —Eden Grinshpan, aka @EdenEats

Roasted Eggplant with Walnut and Dill Rice

Recipe Details

Yield: 4 servings
Total time: 1 hour

Roasted Eggplant Ingredients

• 2 medium eggplants, sliced down the middle and insides scored
• 3 garlic cloves
• 1 tablespoon coriander seeds, dry toasted in a pan for a few minutes until fragrant
• 2 tablespoons extra virgin olive oil
• 1 tablespoon pomegranate molasses, plus more to finish
• 1/2 cup full-fat greek yogurt or labneh
• Pomegranate seeds, for garnish
• Kosher salt and cracked black pepper, to taste

For the walnut and dill rice:

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 teaspoon cumin seeds
• 1 garlic clove
• 1 cup basmati rice, rinsed until clear (about 3 times)
• 2 cups water
• 1 teaspoon kosher salt
• 1/2 cup finely chopped fresh dill, plus more for garnish
• 1/2 cup walnuts, lightly toasted in the oven and roughly chopped, plus more for garnish
• Zest and juice of one lemon

How to Make this Roasted Eggplant Recipe

1. Preheat the oven to 375℉ and line a sheet pan with parchment paper.
2. In a mortar and pestle, crush the toasted coriander seeds and then add in the 3 cloves of garlic. Smash until combined and then add in 2 tablespoons extra virgin olive oil, 1 tablespoon pomegranate molasses, and season well with salt and pepper.
3. Brush this mixture on the scored part of the eggplant, making sure to really cover. Place eggplant cut-side down on the parchment-lined sheet pan and roast at 375 for 25 minutes. Flip over and roast for another 35 minutes until eggplant is golden and soft in the middle.
4. While the eggplant is in the oven, make the rice. Sauté chopped onion with 2 tablespoons extra virgin olive oil over medium heat. Add 1 teaspoon cumin seeds. Sauté the onions for 5 minutes until translucent and golden. Add in the garlic and sauté for a few more minutes.
5. Add in the rinsed rice and mix well. Season with kosher salt, then add in 2 cups of water. Bring to a boil, cover with a lid, and turn down the heat to a simmer. Let cook on low heat for 10 to 12 minutes. Turn off the heat and keep covered for a few minutes.
6. Before serving, fluff the rice with a fork and add the dill, walnuts, and juice and zest of one lemon. Taste and add salt and pepper to your liking.
7. Now, plate the dish. Place ½ cup of yogurt on a plate and top with roasted eggplant. Cover each piece of eggplant with the dill and walnut rice. Finish with a nice drizzle of pomegranate molasses, more walnuts, pomegranate seeds, and dill.

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Roasted Eggplant with Rice Nutrition Facts

*Estimated per serving (recipe yields 4 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 serving (1/4 of recipe)
Calories	≈ 550 kcal
Protein	≈ 15 g
Carbs	≈ 65 g
Sugar	≈ 10 g
Fiber	≈ 10 g
Fat	≈ 28 g

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Roasted Eggplant Variations & Tips

• Use different grains: Replace the walnut-dill rice with quinoa, farro or barley for varied texture and nutrition.
• Add warm spices: Include ½ teaspoon smoked paprika or ¼ teaspoon ground cumin in the eggplant glaze to deepen the flavor profile.
• Swap the nuts: Use toasted pistachios or pecans in place of walnuts for alternate crunch and flavor.
• Change the herb: Substitute chopped mint or parsley for dill to shift the herb character and brightness.
• Make it gluten-free: Ensure any rice or grain you use is certified gluten-free, and serve with a side of roasted seasonal vegetables to keep it fully GF.
• Turn it into a baked casserole: Layer the glazed eggplant and rice in a baking dish, top with yogurt or labneh, then bake for 10-12 minutes to serve hot from the oven.
• Prep ahead: Roast the eggplant and prepare the rice earlier in the day; reheat gently before serving and finish with fresh pomegranate seeds and herbs just before plating.

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Best Roasted Eggplant Pairings

• Simple spinach-arugula salad: Toss baby spinach and arugula with a lemon-olive oil vinaigrette to provide fresh greens alongside the rich eggplant dish.
• Roasted Brussels sprouts with balsamic: Serve warm Brussels with a drizzle of balsamic reduction to echo the sweetness and depth of the pomegranate molasses.
• Garlic-herb dinner rolls: Offer warm rolls brushed with herb-butter or olive oil for sopping up any glaze or rice crumbs.
• Dry rosé or light red wine: A Grenache or Pinot Noir works well—bright enough to pair with pomegranate tang, yet still capable of holding up to roasted eggplant.
• Whipped yogurt or labneh dollop: Serve a spoonful of yogurt seasoned with lemon zest and salt on the side to balance the dish’s richness with creamy tang.
• Maple-roasted carrots: Complement with glazed carrots topped with toasted pecans to echo the nut-sweet-savory elements of the main dish.

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When to Make Roasted Eggplant

• Thanksgiving main or side: Make this dish the star of your holiday table—or offer it alongside turkey as a substantial vegetarian alternative.
• Vegetarian or vegan feast: Scale it up for family dinners where meat isn’t desired; it stands up well as a composed main dish.
• Holiday potluck standout: Bring it to a gathering where traditional sides rule—it will instantly elevate the spread and invite conversation.
• Weeknight family dinner upgrade: Want something special but manageable? Roast the eggplant ahead and serve with simple steamed greens for a weeknight twist.
• Meal-prep weekend dish: Prepare the roasted eggplant and rice over the weekend; portion and reheat for a few days of elevated lunches or dinners.
• Winter dinner party: Host friends and serve this with warm farro salad and winter roasted veggies—its rich, layered flavour profile makes it dinner-party ready.

For more recipes from Eden, check out her website, follow her on Instagram, and explore her cookbook, Eating Out Loud.