Hot from the oven, the scored eggplant drinks in a few spoonfuls of Estoublon’s Pomegranate Vinegar, light, fruity and tangy, before crumbled feta, jewel-bright seeds and mint land on top.
Serves 4 · 45 min
Ingredients
- 2 eggplants, halved lengthwise
- 3 tbsp olive oil
- Salt
- 2 tsp Pomegranate Vinegar (Estoublon) per eggplant half
- 3 1/2 oz (100 g) feta, crumbled
- Pomegranate seeds
- Fresh mint leaves
Method
- Heat the oven to 425°F (220°C), halve 2 eggplants lengthwise and score the flesh in a crisscross pattern.
- Brush with 3 tbsp olive oil, season with salt and roast cut side up for 35 minutes, until soft and golden.
- While still hot, drizzle each half with 2 tsp of the pomegranate vinegar.
- Top with 3 1/2 oz (100 g) crumbled feta, pomegranate seeds and fresh mint leaves.
The star of this recipe: Pomegranate Vinegar, by Estoublon.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
