Grilled Eggplant with Pomegranate Seeds, Mint, and Feta

By • October 19, 2012 2 Comments



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

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Serves 4

  • 2 medium eggplants
  • 1 tablespoon olive oil
  • 1/3 cup pomegranate seeds
  • 1/3 cup toasted pine nuts
  • 1/2 cup feta cheese, cut into small cubes
  • 1/4 cup finely chopped scallions
  • 3 tablespoons chopped fresh mint leaves
  1. 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.
  2. Cut rounds into semi-circles, and layer in a serving dish with remaining ingredients.

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