Grilled Eggplant with Pomegranate Seeds, Mint, andĀ Feta

October 19, 2012
0 Ratings
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Sophies Foodie
    Sophies Foodie
  • DeirdreMS
Anna Hezel

Recipe by: Anna Hezel

2 Reviews

Sophies F. September 4, 2015
I made it yesterday & loved it so much! I happe to have fresh aubergines from my garden! Very yummy too! ;)
DeirdreMS February 10, 2013
This was awesome. Making it again for my moms birthday party!