Mediterranean Roasted Eggplant with Pomegranate Molasses

by Chef Maryam Ghargharechi
November 27, 2020
1 min read

Mediterranean roasted Eggplant is a super easy vegetarian meal. These veggies come together in minutes and you have a fantastic meal. A blend of eggplant, pomegranate molasses and tomatoes is so full of flavor! The veggies release their own juices which are delicious!

INGREDIENTS

30 mins

4 servings

300 cals

1/3 cup of pomegranate molasses

1/5 cup olive oil

4 tomato, chopped

1/2 cup pomegranate seed

2 egg plant, diced

1 onion, chopped

3 cloves of garlic, chopped

2 tsp fresh mint

ground black pepper and salt TT

1/2 cup feta cheese

4 big slice of toasted bread

DIRECTIONS

Dice the eggplants and fry in hot olive oil until colors are on both sides.
Then, add finely sliced onion and chopped garlic. Cook until tender.
Add cooked chickpeas and pomegranate molasses.
Season with salt and pepper. Add chopped tomatoes, bring to a simmer and cook until the eggplants has a soft and silky texture.
Add chopped mint.
Pile the eggplant mixture on the toasted bread.
For a lively and salty tang, crumble over some creamy feta cheese. and pomegranate seed.