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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the eggplants in half lengthwise.
Score the flesh in a crosshatch pattern without cutting through the skin.
Brush generously with olive oil.
Season with salt, pepper, and chili flakes.
Drizzle honey over the cut side, letting it seep into the cuts.
Heat the grill to high heat.
Place eggplant cut-side down and grill for about 8–10 minutes until deeply charred.
Flip and continue grilling another 5–10 minutes until the flesh is completely soft and collapses easily with a fork.
Transfer to a serving plate.
Add a little more honey if desired.
Sprinkle with fresh mint and pomegranate seeds.
Finish with a pinch of flaky salt and a squeeze of lemon juice if you like.
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Adjust the amount of chili flakes based on your spice preference.
For a more intense flavor, let the eggplant marinate with the seasonings for a few minutes before grilling.
Can I use a different oil?
Yes, you can substitute olive oil with any other vegetable oil.
How do I know when the eggplant is done?
The eggplant is done when the flesh is completely soft and collapses easily with a fork.
Can I prepare this dish in advance?
It's best served fresh, but you can prepare the eggplants and refrigerate them for a few hours before grilling.
What can I serve with this dish?
Serve it as a side with grilled meats, alongside yogurt sauce, or with warm flatbread.
Is there a substitute for pomegranate seeds?
You can use dried cranberries or raisins as an alternative to pomegranate seeds.
