Ingredients
The following ingredients have 4 Servings
- 1 large eggplant, cut into long wedges, about 1 pound
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon coarse kosher salt
- 2 tablespoons pomegranate molasses
- ¼ cup crumbled soft feta
- 1 tablespoon chopped fresh mint
- Freshly ground pepper, to taste
Instruction
- Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
- Toss eggplant wedges with oil to coat. Add smoked paprika and salt and toss to coat. Spread out on the prepared baking sheet. Roast, turning the eggplant over with a spatula once, until the eggplant is softened and caramelized on the bottom, 18 to 24 minutes.
- Transfer the eggplant to a large platter. Drizzle with pomegranate molasses. Sprinkle with feta, mint and pepper. Serve immediately or at room temperature.
