Roast Eggplant, Tomato And Feta Salad (Recipe) | FOOD MATTERS®

Ingredients

• 200g baby eggplant, cut in half or 1 large eggplant, cubed
• 2 tablespoons olive oil
• fine sea salt and freshly ground black pepper, to season
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh mint leaves, roughly torn
• 1/4 cup flat leaf parsley leaves, roughly torn
• 1 tablespoon chopped chives
• crumbled feta, to serve
• 1 clove garlic, crushed
• 1/4 teaspoon ground cumin
• 1-2 teaspoons runny honey, to taste
• 2 tablespoons pomegranate molasses
• 1 tablespoon apple cider vinegar or freshly squeezed lemon juice
• 4 tablespoons extra virgin olive oil
• fine sea salt and freshly ground pepper, to taste