Eggplant with Pomegranate Sauce
Start the preparation the day before serving.
2 medium japanese eggplants
2 tablespoons pomegranate molasses
1 tablespoon fresh lemon juice
1 small clove garlic, peeled and crushed to a puree with 1/2 teaspoon salt
1/4 tablespoon sugar
1-1/2 tablespoons olive oil
1/2 tablespoon sea salt
3 tablespoons fresh spearmint, shredded
1 tablespoon flat-leaf parsley, chopped
2 tablespoons fresh pomegranate seeds
Preheat the oven to 425 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.
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. Can be refrigerated overnight, but is best served at room temperature.
Yield: 6 servings.
Actually, this is similar if not identical to a recipe in Paula Wolfert's cookbook of Eastern Mediterannean (sp-?) recipes, and it's WOOOONDERFUL!!!
Karen Kinbar, Seattle, WA
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