Eggplant with Feta and Pomegranate

Charmaine Lu -
  • 2 eggplants
  • 6 whole garlic cloves
  • 8 tbsp olive oil
  • 1 pomegranate, seeds only
  • 2 tbsp pomegranate molasses
  • 100g crumbled feta
  • 4 tbsp small mint leaves
  • Salt and pepper
  • Preheat the oven to 200C. Cut the eggplants in half and score the flesh, then place cut-side up in an oven tin with the garlic cloves and drizzle with olive oil. Season with salt and bake for 1 hour or until very soft. Scoop the flesh without tearing the skin and add to a bowl.
  • Squeeze the garlic from their skins and crush with a fork in a bowl. Mix in the eggplant flesh, the pomegranate seeds, the mint leaves, the molasses and some salt and pepper, and spoon the mixture back into the eggplant skins. Scatter with feta cheese, some more mint leaves and pomegranate seeds, and serve immediately.
1 hr
4 serving