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Eggplant With Pomegranate Molasses

 1 kilo eggplants 
olive oil 
2  tablespoons pomegranate molasses 
1  tablespoon fresh lemon juice 
1  garlic clove, crushed to puree with 
1/2  teaspoon salt 
1/4  teaspoon sugar 
1 1/2  tablespoons olive oil 
1/2  teaspoon salt 
2-3  tablespoons fresh mint, shredded 
1  tablespoon flat leaf parsley, chopped 
2  tablespoons pomegranate seeds


1.Preheat the oven to 225 degrees. Lightly coat a baking sheet with olive oil.
Remove the stem end from each eggplant. Slice the eggplants on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with olive oil. Bake the eggplants 12 minutes on each side, or until golden brown.
Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
2.In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well. Drizzle the sauce over the eggplant.
Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve.