Spiced Eggplant with Feta and Pomegranate Seeds

Name: Spiced Eggplant with Feta and Pomegranate Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. roasted garlic olive oil; 1 10-oz. container diced onions, or 1 large onion, chopped (2 cups); 1/2 tsp. ground allspice; 1/4 tsp. ground cinnamon; 1 1/4 tsp. Aleppo pepper; 6 Japanese eggplants, sliced into 1-inch-thick rounds (2 lb.); 1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained; 1 15-oz. can diced tomatoes; 1 Tbs. pomegranate molasses; 1/4 cup crumbled low-fat feta cheese; ⅓ cup chopped fresh mint; 1/2 cup fresh or frozen pomegranate seeds

Servings: persons

1 Tbs. roasted garlic olive oil
1 10-oz. container diced onions, or 1 large onion, chopped (2 cups)
1/2 tsp. ground allspice
1/4 tsp. ground cinnamon
1 1/4 tsp. Aleppo pepper
6 Japanese eggplants, sliced into 1-inch-thick rounds (2 lb.)
1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
1 15-oz. can diced tomatoes
1 Tbs. pomegranate molasses
1/4 cup crumbled low-fat feta cheese
⅓ cup chopped fresh mint
1/2 cup fresh or frozen pomegranate seeds

1
Heat oil in pressure cooker over medium-high heat.
2
Add onions, allspice, cinnamon, and Aleppo pepper, and cook 2 to 3 minutes, or until onions are soft.
3
Stir in sliced eggplants, chickpeas, tomatoes with their juice, and pomegranate molasses, coating them well with onions and spices.
4
Close pressure cooker, and bring up to high pressure.
5
Cook 6 minutes.
6
Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.
7
Season stew with salt and pepper, if desired.
8
Transfer to serving bowl, and sprinkle with feta, then mint and pomegranate seeds.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tbs. roasted garlic olive oil, 1 10-oz. container diced onions, or 1 large onion, chopped (2 cups), 1/2 tsp. ground allspice, 1/4 tsp. ground cinnamon, and more.

Yes, Spiced Eggplant with Feta and Pomegranate Seeds falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!