Eggplant With Pomegranate Syrup (Betanjan Bi Ruman)

Submitted 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)"

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 2 cup
• Serves: 4

ingredients

• 2 eggplants
• 1 onion
• 2 garlic cloves
• 2 tomatoes
• 1 tablespoon dried mint
• 1 tbsl parsley
• 1 tablespoon sugar
• 3 tablespoons vinegar (i have tried apple cider and balsamic, both are good but i prefer the balsamic)
• 2 tablespoons pomegranate syrup, aka dibs ruman
• 3 -4 tablespoons olive oil
• 1 dash pepper

directions

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.