Eggplant

Grilled Eggplant with Pomegranate Seeds, Mint, andĀ Feta

October 19, 2012
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

  • Serves 4
Ingredients
  • 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
Directions
  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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Review
Anna Hezel

Recipe by: Anna Hezel

I come to Brooklyn from Buffalo, New York, via Sarah Lawrence College. I work in book publishing, but I have always loved cooking and throwing parties.