Author Notes
This is a wonderful way to combine the smokiness of grilled eggplant, the brightness of mint, and the salty richness of feta, accented with the buttery, toasted crunch of pine nuts. —Anna Hezel
Ingredients
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2
medium eggplants
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1 tablespoon
olive oil
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1/3 cup
pomegranate seeds
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1/3 cup
toasted pine nuts
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1/2 cup
feta cheese, cut into small cubes
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1/4 cup
finely chopped scallions
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3 tablespoons
chopped fresh mint leaves
Directions
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Slice eggplant into 1/2 inch-thick rounds. Brush with olive oil, and sprinkle with Kosher salt. Grill eggplant for 3-4 minutes per side, until tender all the way through.
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Cut rounds into semi-circles, and layer in a serving dish with remaining ingredients.
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