April 20th, 2024
Recipes
Roasted Eggplant with Feta and Pomegranate
Valentina P
- Difficulty
•
- Time 50"
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
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
- Step 1: Preheat the oven to 425 degrees Fahrenheit.
- 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.
- 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.
- 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.
- 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.
Recipe Notes
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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:
