Recipe: Stuffed Eggplants with Feta and Pomegranate
An alternative recipe to enjoy eggplants, ideal for a Sunday lunch. The recipe for stuffed eggplants with feta and pomegranate is easy to prepare and promises a delicious result.
Ingredients:
- 2 eggplants
- 6 cloves of garlic
- 8 tbsp olive oil
- 1 pomegranate
- 2 tbsp pomegranate molasses
- 100g feta cheese
- 4 tbsp mint
- Salt, pepper
Instructions:
- Preheat the oven to 200°C. Cut the eggplants in half and score them.
- Place the eggplants on a baking sheet with the garlic cloves. Drizzle with olive oil, salt, and pepper, and bake for 1 hour.
- Remove the eggplant flesh and mash the garlic.
- Mix the flesh with pomegranate seeds, mashed garlic, salt, pepper, pomegranate molasses, and mint.
- Fill the eggplants with the mixture. Crumble feta, add pomegranate and mint. Serve immediately.
Source: Vita