Roasted Eggplant with Feta and Pomegranate - Bravabod
Recipes

Roasted Eggplant with Feta and Pomegranate

Valentina

Tender baked eggplant topped with warm feta and pomegranate. The secret ingredient is the pomegranate molasses, which gives a delicious hint of sweet-and-sour flavor.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 3-4 days


Shopping List
  • 1 large globe eggplant
  • 2 ounces feta cheese (or dairy-free feta)
  • 4 tablespoons olive oil (divided)
  • 3 tablespoons pomegranate seeds
  • 1 tablespoon pomegranate molasses
  • 1/2 teaspoon salt
  • dried oregano, to taste
  • black pepper, to taste
  • mint, for topping (optional)

Instructions
  1. Step 1: Preheat the oven to 425 degrees Fahrenheit.
  2. Step 2: Cut off the stem of the eggplant and slice it in half vertically (no need to peel). Using the tip of a knife, score the eggplant halves by making small incisions in a crosshatch pattern through the flesh. Be careful not to cut quite all the way through the eggplant.
  3. Step 3: Place the eggplant halves on a lined baking sheet, cut side facing up. Brush the inside with 3 tablespoons of the olive oil. Sprinkle with the salt and black pepper.
  4. Step 4: Roast for 35 minutes, or until the eggplant is soft and golden brown. Crumble the feta over the eggplant and roast for 5 more minutes.
  5. Serve: Transfer the eggplant onto a serving plate and drizzle with the remaining 1 tablespoon of olive oil, pomegranate molasses, and a pinch of oregano. Top with pomegranate seeds and optional mint. Enjoy warm.

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Roasted Eggplant with Feta and Pomegranate

PT50M 1 large globe eggplant 2 ounces feta cheese (or dairy-free feta) 4 tablespoons olive oil (divided) 3 tablespoons pomegranate seeds 1 tablespoon pomegranate molasses 1/2 teaspoon salt dried oregano, to taste black pepper, to taste mint, for topping (optional) Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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Takes 1 min