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!

Eggplant with Pomegranate Molasses  with mint on a serving plate

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
Aubergine Pomegranate Molasses on a serving plate

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

How to oil the eggplant without making it soggy:

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.

How to cook the eggplant perfectly:

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.

How to store this eggplant with pomegranate molasses:

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

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

Roasted Eggplant with Pomegranate Molasses Feta and Mint


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

  • Author: Katie Webster
  • 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

Units Scale
  • 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
  • 1/4 cup crumbled soft feta
  • 1 tablespoon chopped fresh mint
  • Freshly ground pepper, to taste

Instructions

  1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
  2. 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.
  3. 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