大象传媒

Stuffed aubergine with feta and pomegranate

An average of 4.3 out of 5 stars from 16 ratings
Stuffed aubergine with feta and pomegranateStuffed aubergine with feta and pomegranate
Prepare
less than 30 mins
Cook
1 to 2 hours
Serve
Serves 4

The pomegranate molasses is the secret to this delightful roast aubergine and feta vegetarian recipe. An effortless supper dish.

Ingredients

  • aubergines: 2 aubergines
  • garlic: 6 garlic cloves, unpeeled
  • olive oil: 8 tbsp olive oil
  • pomegranate: 1 pomegranate
  • pomegranate molasses: 2 tbsp pomegranate molasses
  • feta: 100驳/3陆辞锄 feta
  • mint: 4 tbsp mint, smallest leaves only
  • black pepper: salt and freshly ground black pepper

Method

  1. Set the oven to 200C/180C Fan/Gas 6.

  2. 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.

  3. Place the aubergines cut-side up in a roasting tin along with the garlic cloves still in their skins.

  4. 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.

  5. Pop the garlic cloves from their skins with your finger and thumb, then crush to a paste with the back of a fork.

  6. 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.

  7. 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.