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 knockout!
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.
How to Make This Roasted Eggplant
- 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 it. 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 the eggplant is roasted. Just turn over once when it starts to soften. It’ll need about 20 minutes in the oven, but watch it closely near the end of the cooking time to make sure it’s not getting too dark in color. And make sure not to crowd the baking sheet, otherwise you run the risk of cooking the eggplant unevenly.
- On top comes the magic: pomegranate molasses. Man, this stuff is so yummy. It’s very floral and fruity and sweet. So good. Note that pomegranate molasses is very different from the stuff you use to make gingerbread, so don’t try substituting blackstrap molasses in this recipe.
- 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!
More Easy Side Dishes:
Smoky Ratatouille with Goat Cheese and Pine Nuts
Mediterranean Eggplant and Chickpea Salad with Feta and Parsley
Maple Bacon Roasted Brussels Sprouts
Hope you enjoy this roasted eggplant recipe, my friends. If you make this, please come back and let me know by leaving a star rating and review!
Happy Cooking!
~Katie
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PinDescription
This roasted eggplant with pomegranate molasses feta and mint has knockout flavor and is ready in 30 minutes, making it the perfect gluten-free side dish.
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 400ºF. 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.
Nutrition
- Calories: 144
- Sugar: 8 g
- Sodium: 366 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
Keywords: roasted eggplant
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.
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.
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?
I LOVE roasted eggplant (well really any roasted veggies haha). Yum!
I totally agree about loving any roasted vegetables. It is such a fool proof way to make most veggies taste great!
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!
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!
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.
Loved this! I used it in a salad, mixing it with parsley and moghrabieh. I love eggplant, but until now every time I’ve tried to cook it, it’s been bland. Not this time! Thanks!
Thank you so much for coming back to let me know how it went. I really appreciate it. have a great weekend.
Where do u get the molasses?
I found it in a small independently owned grocery store here. It was with the vinegars. You could also try whole foods or another good health food store or gourmet shop.
So I screwed this up in the following ways: 1) As mentioned by others, I also discovered that eggplant absorbs oil so well it could have been used to decontaminate the ocean from the Exxon Valdez spill. My eggplant was not “coated” but rather soaked in uneven patches. 2) The “wedge” thing didn’t work. The thin parts of the wedges burned and the thick parts burned. 3) Despite the cooking spray and oil, I still had eggplant stuck to the aluminum foil after baking and had to scrape it off. 4) I couldn’t find pomegranate molasses, so I substituted balsamic vinegar with sugar which didn’t really blend and ended up kinda chunky. IT WAS STILL AWESOME!! I’ll be making this again and trying again to find pomegranate molasses.
★★★★★
This is a crack-me-up review Kris. I am glad to know that you ended up loving the recipe despite the “issues.” If you have a very large eggplant, and the wedges would end up very large and flat, maybe it would make sense to cut into circles instead. I am a foil fan as it makes clean-up so much easier, but I wonder if the foil actually ended up insulating the pan a little which could have worsened the sticking issue. I saw some gorgeous eggplants at the farmers’ market on Saturday, and I was reminded of this recipe. It’s a fave! Please let me know if you make it again and with which tweaks.