Broiled Eggplant with Cheese
Rinse the eggplants and cut into 1.5 cm (approximately 1/2 inch) thick slices. Sprinkle with salt and let stand about 15 minutes to allow the extra water to be drawn out. Rinse with cold water and pat dry with paper towels. Brush the slices on both sides with olive oil and season with salt and pepper. Broil on both sides under the broiler until golden brown.
Peel the pomegranate and carefully detach the seeds.
Peel the garlic. Mix 5 tablespoons of olive oil and the lemon juice. press the garlic and mix in. Drizzle the eggplant slices with the dressing and allow to marinate 2-3 minutes. Pluck a generous amount of parsley leaves and mint leaves and mix with the eggplant slices. Season with salt and pepper. Arrange the eggplant on a platter, sprinkle with pomegranate seeds and serve sprinkled with crumbled feta cheese.