One bite of this roasted eggplant with pomegranate molasses, feta and mint and I knew it would be on the Best of Healthy Seasonal Recipes. It is a knock out!
It is the kind of recipe that when I start telling someone about it, I get talking so loudly that my daughters, have to stop me from embarrassing them because I am talking so loudly.
It is the kind of recipe that will make you want to turn part of your yard into a garden so you can grow eggplants.
It is the kind of recipe that is so simple, but tastes so enigmatic that you’re not quite sure what all the flavors are.
Here’s how to make it: Toss eggplant with oil in a bowl. The trick here is to not let all the oil soak into only a small area of the eggplant. It’s so absorbent, that this can easily happen. I actually drizzle the oil along the inside rim of the bowl, and then toss. The bowl helps to distribute it. Then I add in the spice and make sure that it’s all coated. I used my hands for that.
Next it’s roasted. Just turn over once when it starts to soften.
On top comes the magic: pomegranate molasses. Man, this stuff is so yummy. It’s very floral and fruity and sweet. So yummy.
In stark contrast I added in briny soft feta (I used goat feta) and then a scattering of fresh chopped mint.
It is absolute heaven!
Hope you enjoy it my friends. Happy cooking!
The knock out flavor of this simple roasted eggplant dish gets me so excited that I embarrass my daughters by talking about it too loudly!
Ingredients
- 1 large eggplant, cut into long wedges, about 1 pound
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon coarse kosher salt
- 2 tablespoons pomegranate molasses
- ¼ cup crumbled soft feta
- 1 tablespoon chopped fresh mint
- Freshly ground pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Toss eggplant wedges with oil to coat. Add smoked paprika and salt and toss to coat. Spread out on the prepared baking sheet. Roast, turning the eggplant over with a spatula once, until the eggplant is softened and caramelized on the bottom, 18 to 24 minutes.
- Transfer the eggplant to a large platter. Drizzle with pomegranate molasses. Sprinkle with feta, mint and pepper. Serve immediately or at room temperature.
I need to try this! I love eggplant, this looks delicious!
That’s so great to hear Marye. I hope you do try it. We loved it. i’ve already heard back from some readers that they have loved it and the flavors are good.
Katie recently posted…grilled corn with chipotle lime butter
You know what, I’m actually not a huge eggplant fan because of the texture, but this looks like something I may actually love. I’m gonna give it a shot!
I hope you try it Holly. Let me know if you do.
Katie recently posted…coconut raspberry greek yogurt layer cake
I’m going to have to make this. My husband loves eggplant so I’m always looking for ways to add it into our meals
I’m the huge eggplant lover in my family. But my husband, who isnt crazy about it, even enjoyed this recipe. I hope you all enjoy it Allie. Please let me know if you do try it, okay?
Katie recently posted…grilled vegetable antipasto platter with white bean puree and chevre
I LOVE roasted eggplant (well really any roasted veggies haha). Yum!
AZ recently posted…Choconana Protein Smoothie with Toasted Coconut and Basal Cell Carcinoma
I totally agree about loving any roasted vegetables. It is such a fool proof way to make most veggies taste great!
Twitter: thespicyrd
on August 4, 2016 at 10:46 am
Sold!!! You had me at feta and mint. I have fond memories of eggplant b/c {after reading that it may “help” put you in to labor} my dad made me Eggplant Parmesan, and I had my son the very next day 🙂 Can’t wait to try this!
Twitter: mymenupal
on August 4, 2016 at 10:19 pm
I just love eggplant and this looks like a great combo!! And by the way, I just love that spoon!! 🙂
I have made this at least a half dozen times since seeing the recipe. This is my new favorite eggplant dish. Thank you for such a delicious and easy to prepare recipe.
Thank you so much for coming back to say so R.A.. My assistant Stephanie has been making it over and over as well. She raves about it. I am so glad you like it too. Hope you have a great day!
Katie recently posted…roasted brussels sprouts with balsamic and thyme
This recipe is really simple but i bet it will not make me disappointed, i know flavour of roast eggplants is so great!!!! And maybe i will start growing eggplants after try this.