Eggplant With Pomegranate Syrup (Betanjan Bi Ruman)

READY IN: 50mins
SERVES: 4
YIELD: 2 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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