Ingredients
2 medium eggplants
1 tablepoon olive oil
1/3 cup pomegranate seeds
1/3 cup toasted pine nuts
1/2 cup feta cheese, cut into small cubes
1/4 cup finely chopped scallions
3 tablespoons chopped fresh mint leaves
Preparation
Slice eggplant into 1/2 inch-thick rounds. Brush with olive oil, and sprinkle with kosher salt. Grill eggplant for 3-4 minutes per side, until tender all the way through. Cut rounds into semi-circles, and layer in a serving dish with remaining ingredients.
