4Lebanese eggplantsalso called baby eggplants, cut in half lengthwise
3tspextra virgin olive oil
sea salt to taste
black pepper to taste
1tbspbalsamic vinegar
¼cuppomegranate arilsabout ¼th of a large pomegranate
1 to 1.5oz- 30 to 40 grams feta cheesecrumbled
about ¼ cup fresh mint leavesroughly chopped
Instructions
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 Notes
Recipe adapted from Taste.com.au Magazine
Nutrition Facts
Grilled Eggplant with Pomegranate and Feta
Amount Per Serving (1 /3rd)
Calories 132Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 7mg0%
Potassium 731mg21%
Carbohydrates 21g7%
Fiber 9g38%
Sugar 13g14%
Protein 3g6%
Vitamin A 70IU1%
Vitamin C 8.1mg10%
Calcium 27mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.