This tasty eggplant is lovely warm from the oven or at room temperature. I also add any leftovers to sandwiches the next day.
Serve it as part of a shared meal with pita bread, hummus, salads and meat.
- 2 medium sized eggplant (aubergine)
- 2-3 tablespoons olive oil
- sea salt
- 2 tablespoons pomegranate molasses
- 100g feta, crumbled
- small handful mint leaves
Slice the eggplants in half lengthways.
Using a small sharp knife score the flesh in a criss cross creating 2cm squares.
Heat a ridge skillet (or you can grill in the oven) over a high heat.
Place the eggplant skin side up and cook, moving at times, for 5-6 minutes until the eggplant starts to soften.
Turn the eggplant over, brush the flesh with the olive oil and season with salt, return to the pan and continue to cook for 8-10 minutes until tender.
Brush over the pomegranate molasses for the last 2 minutes of cooking.
Serve the eggplant with crumbled feta and mint leaves.