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Pomegranate molasses adds a delicious twist to this easy roast aubergine and feta dish—a simple, satisfying vegetarian dinner.
Stuffed aubergine with feta and pomegranate
Course: Main CourseCuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
2
hoursCalories
430
kcalIngredients
2 aubergines
6 garlic cloves, unpeeled
8 tbsp olive oil
1 pomegranate
2 tbsp pomegranate molasses
100g/3½oz feta
4 tbsp mint, smallest leaves only
salt and freshly ground black pepper
Directions
- Set the oven to 200C/180C Fan/Gas 6.
- Cut the aubergines in half and score the cut sides with a lattice pattern, careful not to go down far enough to pierce the skin.
- Place the aubergines cut-side up in a roasting tin along with the garlic cloves still in their skins.
- Brush the aubergines generously with olive oil, season with a little salt and bake for 1 hour until soft. Remove from the oven, and scoop the flesh into a bowl without tearing the skin.
- Pop the garlic cloves from their skins with your finger and thumb, then crush to a paste with the back of a fork.
- Break the pomegranate and remove the seeds. Toss most of the seeds with the aubergine flesh, the crushed roasted garlic, a little salt and pepper, the pomegranate molasses and the mint leaves.
- Spoon the filling into the empty shells, then crumble the feta cheese over the top, together with a few pomegranate seeds and a little more mint. Serve.
