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Mediterranean Roasted Eggplant with Pomegranate Molasses

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!


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 



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


Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

She is accomplished as a red seal chef and member of WACS, CCFCC, and BC Chefs' Association.

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