Cumin Scented Eggplant

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 5 cups water
• 2 1/2 tablespoons sea salt or 2 1/2 tablespoons coarse kosher salt
• 2 lbs eggplants, cut crosswise into 1/2-inch-thick (about 2 medium)
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1/8 teaspoon cayenne pepper
• 2 garlic cloves, minced
• pomegranate molasses (for drizzling)
• 2/3 cup pomegranate seeds
• 1/4 cup cilantro leaf

Recipe

• 1 stir 5 cups water and 2 1/2 tablespoons sea salt in large bowl to dissolve salt. add eggplant slices. place plate on eggplant to submerge; let soak 1 hour. drain eggplant; pat dry.
• 2 preheat oven to 350°f heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. working in batches, sauté eggplant until brown in spots and softened, 2 minutes per side. transfer to large rimmed baking sheet. repeat with remaining eggplant, adding more oil by tablespoonfuls as needed; arrange eggplant in single layer on baking sheet.
• 3 mix cumin and cayenne. sprinkle eggplant with cumin mixture. roast until golden and cooked through, 30 minutes.
• 4 remove eggplant from oven; sprinkle with garlic. arrange eggplant on platter and drizzle lightly with pomegranate molasses. sprinkle pomegranate seeds and cilantro over. serve warm or at room temperature.