Love roasted eggplants. And with this recipe, we stir away from the classic olive oil dressing by adding one of our new favourite ingredients. Pomegranate Molasses.
INGREDIENTS
2 eggplants, cut into 1 cm thick slices
2 tbsp pomegranate molasses
6 tbsp extra virgin olive oil
Salt
100 gr greek feta, crumbled
Pinenuts, toasted
Dill or mint, for garnish
METHOD
Preheat the oven to 200ºC and line a baking tray with baking paper
In a large bowl, add the oil, molasses, salt and whisk until the ingredients are well combined. Check for seasoning.
Add the sliced eggplant and gently stir to coat them in the dressing.
Place the eggplant slices on a baking tray and drizzle on top of any leftover dressing.
Roast for 25-30 minutes or until lightly charred.
Allow cooling before transfer the eggplant to a serving plate, and drizzle the eggplant with any dressing leftover from the baking tray.
Finish off the dish by topping the eggplant with crumbled feta, pinenuts, some fresh dill or mint leaves and a final drizzle of extra virgin olive oil.
Davide
