Roasted eggplants/aubergines dressed up with feta cheese, parsley, pumpkin seeds and pomegranate seeds. It's easy to make and tasty!
Recipe Intro From feedfeed
Cut 1 large eggplant in half lengthwise and score flesh side then place skin side down on a baking sheet or baking dish and drizzle with 1 tablespoon of olive oil and sprinkle with salt.
Roast in a preheated oven at 425 for 15 to 20 minutes.
While roasting take 2 tablespoons of feta cheese and crumble it. Then remove the seeds from a pomegranate by cutting in half and then hitting the round side with a wooden spoon while holding the cut side over a large bowl. Rough chop one handful of parsley.
After the eggplant has cooled for a few minutes add toppings along with a bit of salt and pepper (to taste). Enjoy!