This is a simple and versatile roasted eggplant recipe. You can serve it warm or at room temperature as an appetiser, salad, or side dish. I like to serve mine with warm pita bread or a green salad. Oven roasted eggplant brings a meaty sort of richness to your meal and makes a perfect vegetarian meal. The pomegranate seeds add a sweet crunch and the feta adds a salty flavour. You can get creative with your toppings.
2 medium eggplant, sliced horizontal
1/2 cup pomegranate seeds - or the seeds from 1 pomegranate
1/2 red onion, finely sliced
1/2 cup feta cheese, crumbled
1/2 cup greek yogurt
1/4 cup sprouts
3 tablespoons olive oil
salt + pepper
Pre heat the oven to 180 degrees - fan bake. Line an oven tray with baking paper.
Place the eggplant halves, cut-side up, onto the oven tray and drizzle with oil and season with salt + pepper.
Roast for 35-40 minutes, or until the flesh is soft and brown. Remove from the oven and allow to cool down completely.
To serve, spoon the greek yogurt over the eggplant with the feta cheese, pomegranate, red onion, sprouts and a season of salt + pepper. Finish with a drizzle of olive oil.