Roast Aubergine and feta cheese

This is such a wonderful combination of flavours. Aubergine has a lovely smokey taste, the saltiness of feta and sharpness of pomegranate blend together for a quick to prepare dish.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 198
% Daily Value *
Total Fat 5g8%
Saturated Fat 0.5g3%
Total Carbohydrate 27g9%
Dietary Fiber 10g40%
Sugars 13g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time10 mins
Total Time40 mins
Yields2 Servings


2 Aubergines
½ tsp Chilli flakes
30 g Feta or vegan feta crumbled
2 Garlic cloves
1 tsp Olive oil
Pomegranate molasses optional to serve
sprinkle Salt and pepper



Preheat oven to 240C.


Score your aubergine halves with a sharp knife. Insert the garlic into some of the gaps, then lightly cover each half with olive oil using a pastry brush. Place the aubergines on a lined baking tray, skins down, then season with salt and pepper and a sprinkling of chilli flakes.


Bake in the oven for 15 minutes, then baste once more with a drizzle of olive oil and loosely cover with more baking paper. Continue to bake for a further 10-15 minutes, or until tender.


Remove from the oven, then sprinkle with pomegranate seeds and crumbled feta. Serve warm, drizzled with pomegranate molasses, if using.