Rinse the eggplant. Slice and salt. Leave on for 15 minutes and then remove the moisture with paper towels.
Heat olive oil or sunflower oil in a grill pan. Fry the eggplant on both sides until soft, about 3 minutes on each side.
Transfer eggplant to paper napkins to remove excess fat. Then transfer to a serving dish, salt and pepper to taste, pour with pomegranate sauce, sprinkle with pieces of feta cheese and garnish with fresh basil. The dish is ready.
Eggplant with feta cheese is a very light, tasty and piquant snack. Cooking is very simple and fast, brynza goes well with eggplant, and the sauce gives the dish a piquancy and sweet and sour note. Such a vegetable snack will perfectly decorate any holiday table, it can also be cooked and in nature while the eggplant meat is being cooked, they will be ready.