4Lebanese eggplantsalso called baby eggplants, cut in half lengthwise
3tspextra virgin olive oil
sea salt to taste
black pepper to taste
1/4cuppomegranate arilsabout 1/4th of a large pomegranate
1 to 1.5oz- 30 to 40 grams feta cheesecrumbled
about 1/4 cup fresh mint leavesroughly chopped
Generously brush eggplants with olive oil. Heat your grill or a grill pan (I used one very similar to this one). When hot, grill eggplants in batches, about 3-4 minutes on each side or until very tender. Transfer to a large plate and cool slightly.
Season with salt and pepper to taste. Drizzle with balsamic vinegar and scatter pomegranate, arils, feta cheese and mint on top. Serve immediately.
Recipe adapted from Taste.com.au Magazine
Grilled Eggplant with Pomegranate and Feta
Amount Per Serving (1 /3rd)
Calories 132Calories from Fat 45
% Daily Value*
Vitamin A 70IU1%
Vitamin C 8.1mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Grilled Eggplant with Pomegranate and Feta https://www.notenoughcinnamon.com/grilled-eggplant-with-pomegranate-and-feta/