Grilled Eggplant with Pomegranate Seeds, Mint, andĀ Feta

October 19, 2012
0 Stars
  • 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

  • 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
In This Recipe
  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!