Crispy Eggplant with Whipped Feta, Pistachios and Pomegranate
This pretty plate of roasted eggplant is more than just good looks, it has the perfect combination of texture and flavour - creamy, crunchy, salty and fresh!
Pop the diced eggplant onto a large baking tray, drizzle generously with olive oil and season with salt and pepper. Roast for 25-30 minutes or until golden and starting to get crispy.
While the eggplant is roasting get everything else ready. To make the whipped feta, add all the ingredients into a blender or food processor and blend until smooth and creamy (We prefer to make whipped feta in a food processor as it creates a beautiful, thick creamy texture. If you use a blender you might need to add a squeeze of lemon juice to get it to blend).
Once the eggplant has cooked add the whipped feta to the base of a large plate or platter, scatter over the eggplant, then sprinkle over the pomegranate seeds, pistachios and herbs.
