Eggplant (aubergine) With Pomegranate Molasses

Total Time: 39 mins Preparation Time: 15 mins Cook Time: 24 mins

Ingredients

• Servings: 6
• 1 1/2 lbs japanese 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 (really pretty) (optional)

Recipe

• 1 start the preparation the day before serving.
• 2 preheat the oven to 425f degrees.
• 3 lightly coat a baking sheet with olive oil.
• 4 remove the stem end from each eggplant.
• 5 slice the eggplants on the bias into 1/2-inch thick ovals.
• 6 spread the slices on the baking sheet in a single layer and brush with olive oil.
• 7 bake the eggplants 12 minutes on each side, or until golden brown.
• 8 using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
• 9 in a small bowl, combine the pomegranate molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well.
• 10 drizzle the sauce over the eggplant.
• 11 top with the mint, parsley and pomegranate seeds.
• 12 cover with plastic wrap and let stand until ready to serve.
• 13 (can be refrigerated overnight, but is best served at room temperature.).