Looking for a dish that’s as bold in flavor as it is in color?
This Grilled Eggplant & Pomegranate RoboFood Levant Bowl brings together the smokiness of flame-kissed eggplant, the tart sweetness of pomegranate molasses, and the soulful depth of RoboFood Levant Seasoning for a meal that’s both modern and rooted in tradition.
Inspired by the cuisines of Lebanon, Jordan, and Palestine, this vibrant grain bowl is perfect for Meatless Mondays, summer dinners, or when you just need a bowl full of comfort without the heaviness.
Packed with fiber, antioxidants, and aromatic spices, it delivers a sophisticated flavor experience with minimal effort.
Why This Levantine Bowl Is a Game-Changer
This isn’t your average vegetarian bowl.
While grain bowls have become a staple in healthy eating circles, many lack the depth that makes Middle Eastern cuisine so unforgettable.
That’s where RoboFood Levant Seasoning steps in — a thoughtfully crafted blend of coriander, cumin, black pepper, cinnamon, nutmeg, allspice, and cardamom.
These warm, fragrant spices elevate simple ingredients into something extraordinary.
But it’s the grilled eggplant that truly sets this dish apart.
Charred over an open flame or seared on a grill pan, the eggplant develops a smoky, almost meaty texture that absorbs the seasoning like a sponge.
Paired with the intense tang of pomegranate molasses and the creaminess of labneh or Greek yogurt, each bite is a harmony of earthy, sweet, and bright notes.
The Magic of Levantine Spices
The Levant — the eastern Mediterranean region including Lebanon, Syria, Jordan, Palestine, and parts of Turkey — is known for its layered, aromatic spice blends.
Unlike the heat-driven profile of North African or Indian cuisines, Levantine flavors emphasize warmth, balance, and subtlety.
RoboFood Levant Seasoning captures this essence beautifully:
- Coriander: fresh and citrusy, cuts through richness
- Cumin: earthy and slightly nutty, anchors the blend
- Black pepper: adds a gentle spark
- Cinnamon: lends a soft, sweet warmth
- Nutmeg: deepens complexity with a floral hint
- Allspice: reminiscent of clove, pepper, and nutmeg combined
- Cardamom: bright and aromatic, adds a luxurious finish
Together, these spices create a seasoning that feels both comforting and exotic — ideal for transforming humble vegetables into a starring role.
Building the Perfect Levant Bowl
Here’s how we structure this dish: a base of nutty freekeh or bulgur wheat, topped with grilled eggplant, juicy cherry tomatoes, crisp cucumber, vibrant parsley, and a swirl of creamy labneh.
A final drizzle of pomegranate molasses ties everything together with a fruity tang, while a sprinkle of toasted pine nuts adds crunch.
The RoboFood Levant Seasoning is applied at multiple stages — in the eggplant marinade, in the grain, and even lightly dusted on the tomatoes — ensuring every component sings with flavor.
Ingredients You’ll Need
- 2 medium eggplants, sliced into ½-inch rounds
- 3 tbsp olive oil (divided)
- 2 tsp RoboFood Levant Seasoning (divided)
- Salt and freshly ground black pepper to taste
- 1 cup uncooked freekeh or bulgur wheat
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, thinly sliced
- ½ cup fresh parsley, chopped
- ½ cup labneh or thick Greek yogurt
- 2 tbsp pomegranate molasses
- 2 tbsp pine nuts, toasted
- Optional: crumbled feta, sumac, or za’atar for garnish
Step-by-Step Instructions
1. Cook the Grain Base
In a medium saucepan, combine the freekeh (or bulgur) with vegetable broth.
Add a pinch of salt and 1 teaspoon of RoboFood Levant Seasoning.
Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until tender and fluffy.
Fluff with a fork and set aside to cool slightly.
2. Grill the Eggplant
While the grain cooks, prepare the eggplant.
In a bowl, toss the eggplant slices with 2 tablespoons olive oil, the remaining 1 teaspoon of RoboFood Levant Seasoning, and a generous pinch of salt.
Let marinate for 10–15 minutes while you heat the grill.
Preheat a grill or grill pan over medium-high heat.
Grill the eggplant slices for 4–5 minutes per side, until deeply charred and tender.
The smoky char is essential — don’t rush this step!
Once done, set aside to cool slightly, then cut into cubes if desired for easier bowl assembly.
3. Assemble the Components
In a large bowl, combine the cherry tomatoes, cucumber, red onion, and parsley.
Toss lightly with a drizzle of olive oil and a pinch of salt.
This fresh mix will provide contrast to the warm, grilled eggplant.
To toast the pine nuts, place them in a dry skillet over medium heat.
Stir frequently for 2–3 minutes until golden and fragrant.
Watch closely — they burn easily!
4. Build the Bowl
Divide the cooked freekeh between four bowls.
Top each with grilled eggplant cubes, the fresh vegetable mix, and a generous dollop of labneh.
Drizzle ½ tablespoon of pomegranate molasses over each bowl — the concentrated sweetness balances the smokiness and spice beautifully.
Finish with toasted pine nuts and an optional sprinkle of sumac for extra tang or za’atar for herbal depth.
A final twist of black pepper enhances the aromatic profile.
Why Grilled Eggplant Works So Well
Eggplant is a chameleon in the culinary world — bland when undercooked, but transformative when treated right.
Grilling it unlocks its natural sugars, creates umami-rich char, and gives it a texture that’s both soft and substantial.
The porous flesh eagerly absorbs the RoboFood Levant Seasoning, meaning every bite carries the warm, spiced profile that defines Levantine cuisine.
Unlike roasted eggplant (which can sometimes turn mushy), grilling preserves structure while adding that open-fire aroma.
It’s a subtle but crucial difference that elevates this bowl from good to unforgettable.
Pomegranate Molasses: The Secret Weapon
If you haven’t tried pomegranate molasses, prepare to be obsessed.
This thick, syrupy reduction of pomegranate juice is tart, slightly sweet, and deeply fruity — think balsamic vinegar with Middle Eastern soul.
It’s traditionally used in Persian and Levantine dishes to balance fatty meats or brighten stews.
In this bowl, it cuts through the richness of the labneh and roasted eggplant, acting like a natural vinaigrette.
A little goes a long way — just a drizzle adds a complex layer that store-bought dressings rarely match.
Variations & Customizations
The beauty of this bowl is its adaptability.
Here are some ideas to make it your own:
- Protein boost: Add grilled halloumi, spiced chickpeas, or shredded chicken seasoned with RoboFood Levant Seasoning.
- Grain swaps: Try quinoa, farro, or couscous for a different texture.
- Vegan version: Swap labneh for cashew yogurt or a tahini-lemon drizzle.
- Spice level: Add a pinch of crushed Aleppo pepper or a dash of harissa for heat.
- Make it a salad: Serve the components over mixed greens for a lighter take.
Make-Ahead Tips
This bowl is perfect for meal prep.
Cook the grain and grill the eggplant up to 3 days in advance.
Store separately in airtight containers.
Assemble with fresh herbs, tomatoes, and a final drizzle of pomegranate molasses just before serving to maintain brightness.
Final Thoughts: A Modern Tribute to the Levant
This Grilled Eggplant & Pomegranate RoboFood Levant Bowl isn’t just food — it’s a celebration of flavor, texture, and tradition.
With the warmth of authentic Levantine spices, the luxury of grilled vegetables, and the pop of pomegranate, it’s a dish that feels both nourishing and indulgent.
RoboFood Levant Seasoning makes it easy to bring these exquisite flavors into your kitchen, even if you’re miles from the Mediterranean coast.
And with this recipe, you’re not just cooking — you’re creating an experience that honors the past while embracing the possibilities of modern, vibrant plant-forward eating.
So fire up the grill (or grill pan), grab that bottle of pomegranate molasses, and let the scents of cinnamon, cumin, and charred eggplant transport you.
Your taste buds will thank you.
