Roasted Eggplant with Pomegranate Molasses Feta and Mint

One bite of this roasted eggplant with pomegranate molasses, feta and mint and I was hooked! It is the kind of recipe that will make you want to turn part of your yard into a garden so you can grow eggplants.

1 large eggplant, cut into long wedges, about 1 pound
2 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika
1 teaspoon coarse kosher salt
2 tablespoons pomegranate molasses
¼ cup crumbled soft feta
1 tablespoon chopped fresh mint
Freshly ground pepper, to taste

View the full recipe at Healthy Seasonal Recipes →