Ingredients
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1 1/2 lbs Japanese eggplants
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olive oil
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2 tablespoons pomegranate molasses
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1 garlic clove, crushed to puree with
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1/2 teaspoon salt
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1/4 teaspoon sugar
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1 1/2 tablespoons olive oil
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1/2 teaspoon salt
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2 -3 tablespoons of fresh mint, shredded
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1 tablespoon flat leaf parsley, chopped
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1 tablespoon fresh lemon juice
Instructions
- 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.).