Pomegranate-glazed eggplant with tempeh from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 146) by Heidi Swanson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sweet potatoes for winter squash, maple syrup for pomegranate molasses, smoked paprika for dried red pepper flakes, and feta cheese for ricotta salata cheese.

  • anniecc on November 03, 2025

    I'm going to be the dissenting voice here, because the flavour balance in this recipe was off for me. I made the recipe as written and the amount of pomegranate molasses made it overwhelmingly sour and acidic. As the book is American and I'm in Europe it made me wonder if American pomegranate molasses is different to the brand I have, which is from Iran. Particularly as in her notes the author suggests that maple syrup can be substituted for the pomegranate molasses, which to me doesn't make sense as one is a sweet ingredient and one is sour. I don't think I will make again but if I did I would try replacing some of the pomegranate molasses with maple syrup or honey.

  • robinorig on February 02, 2025

    Easy to play with the quantities. I used two eggplants and a whole delicata squash. To make it vegan leave out the cheese, it hardly needs it. It would be good with crumbled nuts. Served it over mixed rice. Found the recipe is also on the internet here: https://herbivoreblog.com/2013/07/22/day-46-pomegranate-glazed-eggplant-with-tempeh/

  • Churchim808 on April 18, 2020

    This is truly wonderful. Comes together super quick an easy. I would warn you to watch it carefully. Mine was burnt to a crisp at 45 min. It also doesn’t make very much.

  • Barb_N on March 29, 2014

    I have made this as written, died and went to heaven and made it with eggplant alone. This is my favorite eggplant recipe! I made this again 2026 as a change of pace from chicken. I served with soba noodles and snap peas as I had forgotten to buy winter squash.

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