Eggplant With Pomegranate Syrup (Betanjan Bi Ruman)

Be the first to review
READY IN: 50mins
Recipe by Calista L.

This is a very nice dish. It can be an appetizer or a light meal. With warmed pita bread, it is DEEELISCIOUS It tastes even better the next day after all the ingredients have had a chance to mingle in private (LOL)

Ingredients Nutrition


  1. Wash the eggplants, slice and sprinkle with coarse salt. Let them
  2. sit for one hour then rinse off the bitter liquid they release;.
  3. pat dry and cut into cubes.
  4. Remove the skins from the tomatoes and cut into cubes.
  5. Peel and slice the onion and garlic and saute gently in a skillet with olive oil.
  6. Add the eggplant, the tomatoes, chopped parsley, mint, vinegar, sugar and a dash of pepper.
  7. Cook slowly for 20 minutes.
  8. Add pomegranate syrup.
  9. Serve warm, with love.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a