Eggplant (Aubergine) With Pomegranate Molasses

Total Time
Prep 15 mins
Cook 24 mins

From 'Cooking of the Eastern Mediterranean' by Paula Wolfert.

Ingredients Nutrition


  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.).
Most Helpful

Nice and exotic, I topped it only with lots of mint.

rosslare June 23, 2010

Yummy recipe with exotic flavor! I used pomegranate syrup. Made for ZWT3! Thank you Evelyn!

Sharon123 June 11, 2007