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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
tablespoon olive oil
cup pomegranate seeds
cup toasted pine nuts
cup feta cheese, cut into small cubes
cup finely chopped scallions
tablespoons chopped fresh mint leaves
- 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.
- Cut rounds into semi-circles, and layer in a serving dish with remaining ingredients.
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