Eggplant (Aubergine) With Pomegranate Molasses

Recipe by evelynathens
READY IN: 39mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Start the preparation the day before serving.
  • Preheat the oven to 425F degrees.
  • Lightly coat a baking sheet with olive oil.
  • Remove the stem end from each eggplant.
  • Slice the eggplants on the bias into 1/2-inch thick ovals.
  • Spread the slices on the baking sheet in a single layer and brush with olive oil.
  • Bake the eggplants 12 minutes on each side, or until golden brown.
  • Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
  • In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well.
  • Drizzle the sauce over the eggplant.
  • Top with the mint, parsley and pomegranate seeds.
  • Cover with plastic wrap and let stand until ready to serve.
  • (Can be refrigerated overnight, but is best served at room temperature.).
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