Collected Foods kitchen recipe.

Pomegranate & Harissa-Roasted Aubergine: North African warmth for trays, stews, and quick sauces. Collected Foods Wild Rose Harissa is the flavor driver.

Serves: 4

Why this spice: Rose harissa and pomegranate molasses turn roasted eggplant into sticky, tart mezze.

Ingredients

• 2 medium eggplants, cut into wedges
• 3 Tbsp olive oil
• 1 1/2 tsp Collected Foods Wild Rose Harissa
• 1 Tbsp pomegranate molasses
• Salt
• Pomegranate seeds, herbs, yogurt

Directions

1. Toss eggplant with oil, rose harissa, and salt. Roast at 425°F for 25–30 minutes until soft and browned.
2. Drizzle with pomegranate molasses while hot.
3. Serve with yogurt, pomegranate seeds, and herbs.
4. Leftovers keep refrigerated up to 3 days; rewarm gently.
5. Taste and adjust salt or spice before serving.

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