Roasted Eggplant with Pomegranate Molasses Feta and Mint
by Katie Webster
August 2, 2016 (updated 8/22/22) Jump To Recipe
One bite of this Roasted Gggplant with Pomegranate Molasses, Feta and Mint and I knew it would be on the Best of Healthy Seasonal Recipes. It is a knockout!
Table of contents
Why We Love This Recipe For Roasted Eggplant with Pomegranate Molasses Feta and Mint
This eggplant with pomegranate molasses 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 in public.
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 yourself.
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. It’s fresh, it’s sweet, it’s salty, and it’s tangy. Basically a flavor bomb if you ask me.
I’ve made this recipe for guests at dinner parties and I’ve also made it on weeknights when I want to eat something a little more special with my family. Since it truly is so simple, it’s doable any night of the week as long as you have all of the ingredients.
While eggplants are in season, you should also make sure to try our easy Vegetarian Lavash Wraps, this Roasted Eggplant and Zucchini (zucchini happens to be in season at the same time, FYI!!). I also love this Mediterranean Eggplant and Chickpea Salad with Feta and Parsley.
Key Ingredients to Make This Recipe
Eggplant
You’ll need one eggplant that’s about 1 pound in weight. If there are only smaller eggplants available you can use two small ones instead.
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. It is more along the lines of high-quality aged balsamic vinegar, but much more affordable.
Feta
In stark contrast, I crumbled in briny soft feta. I used goat feta but you can use cow’s milk or sheep’s milk feta if you’d like. If you’re not a fan of feta you can add another soft cheese like chèvre (fresh goat cheese).
Mint
Only use fresh mint, not dried, for this recipe. If you cannot find mint, fresh parsley would be good here too.
Additional Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon coarse kosher salt
- Freshly ground pepper, to taste
Step-by-Step Instructions to Make This Eggplant with Pomegranate Molasses
Step 1: Preheat oven
Preheat the oven to 400ºF. Coat a large baking sheet with nonstick cooking spray.
Step 2: Roast eggplant
Toss the eggplant wedges with oil to coat (see FAQ section for a cooking tip). 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.
Step 3: Assemble & serve
Transfer the eggplant to a large platter. Drizzle with pomegranate molasses. Sprinkle with feta, mint and pepper. Serve immediately or at room temperature.
FAQs and Expert Tips
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 a bowl with the eggplant, 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.
The eggplant will 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.
Store leftovers in an airtight container in the fridge for 2 to 3 days. If making ahead, don’t drizzle the pomegranate molasses over until ready to serve. (Note that it’s best eaten immediately.)
Additional Recipes to Try
- This Smoky Ratatouille with Goat Cheese and Pine Nuts is to die for.
- Nothing screams fall like these Maple Bacon Roasted Brussels Sprouts
- I bet you’ve never had Curry Roasted Cabbage before! So good.
- A classic: Cheddar Green Bean Casserole
- This Pomegranate Skillet Chicken by Waves In The Kitchen is a great one-pan dinner!
- This Eggplant Involtini by It’s Not Complicated Recipes is serious Italian comfort food.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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Roasted Eggplant with Pomegranate Molasses Feta and Mint
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
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.
Notes
Cooking tip:
The eggplant will 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
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
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
Very good, would benefit from a sprinkling of sumac at the end, well done. Feta and mint are the perfect foil for the rich sweetness of the aubergine and molasses.
★★★★
I am liking the sound of that. Sumac is such a great ingredient! Let me know if you do try it that way! Thanks Marcus.
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.
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.
It’s also quite easy to make!
Pomegranate juice, lemon juice and sugar. Reduce it slowly for an hour.
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.
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.
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!
I just love eggplant and this looks like a great combo!! And by the way, I just love that spoon!! 🙂
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 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!
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?
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 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.