Franklin Spice Works
Urfa-Spiced Roasted Eggplant
Roasted eggplant with smoky Urfa chile, finished with pomegranate molasses and feta. A stunning Middle Eastern side.
Ingredients
- 2 medium eggplants, sliced into rounds
- 2 tsp Urfa crushed chiles
- 3 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp salt
- Pomegranate molasses, fresh parsley, and crumbled feta to serve
Instructions
- Toss eggplant slices with olive oil, Urfa chiles, cumin, and salt.
- Arrange in a single layer on a baking sheet.
- Roast at 425F for 25-30 minutes, flipping halfway, until deeply golden and soft.
- Transfer to a serving platter.
- Drizzle with pomegranate molasses. Top with fresh parsley and crumbled feta. Serve warm or at room temperature.