Eggplant with Pomegranate Molasses
This is another dish that I would include in a meal if I were trying to seduce a man. You can see the entire menu in ”My Seduction Meal” and try its seductive powers for yourself! Adapted from Paula Wolfert, The Cooking of the Eastern Mediterranean.
Ingredients
- 4 Japanese eggplants (long, slender variety)
- ¼ cup olive oil extra-virgin
- 1 teaspoon coarse salt
- 1 recipe Pomegranate Sauce
- ¼ cup mint leaves shredded
- ¼ cup Italian parsley leaves coarsely chopped
For the Pomegranate Sauce
- 2 cloves garlic peeled and minced
- 1 teaspoon coarse salt
- ½ cup pomegranate molasses available at
Kalustyan’s on Lexington Avenue in New York or online , and other Middle Eastern shops - 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven broiler.
- Cut the eggplants diagonally into ¼-inch slices.
- Brush with the olive oil and sprinkle with the salt. Arrange on a rimmed sheet pan.
- Cook under the broiler until golden on one side, about 5 minutes. Take care that they do not burn.
- While the eggplants are under the broiler, combine the ingredients for the Pomegranate Sauce in a small bowl.
- Transfer eggplants to a flat platter and pour the Pomegranate Sauce over them.
- Sprinkle with the mint and parsley leaves. You can let rest for 1 hour.