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


  • 2 aubergines

  • 6 garlic cloves, unpeeled

  • 8tbsp olive oil

  • 1 pomegranate

  • 2tbsp pomegranate molasses

  • 100g feta

  • 4 tbsp mint, smallest leaves only

  • Salt and freshly ground black pepper


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 471kj
  • Fat Total 33g
  • Saturated Fat 7g
  • Protein 8g
  • Carbohydrate 40g
  • Sugar 27g
  • Sodium 962mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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