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 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.)

Roasted Eggplant with Pomegranate Molasses Feta and Mint

Name: Roasted Eggplant with Pomegranate Molasses Feta and Mint
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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

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

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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