1 medium eggplant, sliced into 1 inch sliced of the whole eggplant
½ cup pomegranate syrup
½ cup feta cubed into bite size pieces
½ cup fresh mint leaves torn into little bits
Prepare a grill to medium heat. Sprinkle eggplant with salt and brush with pomegranates syrup. Grill on both sides until the eggplant has grill marks and it tender, about 3 minutes each side, brushing with pomegranate syrup as you grill. Take off grill and sprinkle feta and mint on and serve!
Makes 2 cups.
1 cup fresh pomegranate juice
1 cup sugar
¼ cup lemon juice
In a medium heavy bottom sauce pan, combine juices and sugar and bring to a boil. Reduce heat and simmer on a low heat until the sugar has all dissolved and the mixture makes thick syrup.