Best 4 Eggplant With Pomegranate Sauce Recipes
Embark on a culinary journey to the vibrant Middle East with this tantalizing recipe for Eggplant with Pomegranate Sauce. This dish is a symphony of flavors and textures, where the soft, succulent eggplant melts in your mouth, perfectly complemented by the tangy sweetness of the pomegranate sauce. With its vibrant colors and irresistible aroma, this dish is sure to be a hit at any gathering.
In this comprehensive guide, you'll discover two delectable variations of this classic dish. The first recipe introduces a delightful combination of spices, including cumin, coriander, and paprika, creating a warm and savory flavor profile. The second recipe adds a touch of freshness with the addition of mint and cilantro, resulting in a bright and herbaceous twist. Both recipes are easy to follow, ensuring that even novice cooks can create this impressive dish.
EGGPLANT WITH POMEGRANATE SAUCE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- Start the preparation the day before serving. Preheat the oven to 425 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.
EGGPLANT WITH POMEGRANATE MOLASSES
This dish is traditionally made with fried eggplants, but I like to roast them whole and then peel them and cut them into pieces. Serve them hot or cold.
Yield serves 4 to 6
Number Of Ingredients 8
Steps:
- Prick the eggplants in a few places with a pointed knife to prevent them from exploding. Place them on a sheet of foil on an oven tray and roast them in an oven preheated to 475°F for 45 to 55 minutes, until the skins are wrinkled and they are very soft.
- When cool enough to handle, peel and drop them into a colander or strainer with small holes. Press them very gently to allow their juices to run out. Then, on a serving plate, cut them up into large pieces and dress them quickly so that the flesh does not have time to discolor.
- Mix the lemon juice, pomegranate molasses, garlic, salt, pepper, and olive oil, pour over the eggplants, and turn them to coat them all over with the dressing.
- Serve sprinkled with chopped parsley and, if you like, pomegranate seeds.
EGGPLANT (AUBERGINE) WITH POMEGRANATE MOLASSES
Make and share this Eggplant (Aubergine) With Pomegranate Molasses recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 39m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.).
GRILLED EGGPLANT IN POMEGRANATE DRESSING
This sweet-tart pomegranate dressing is delicious on smoky grilled eggplant. You can also try it with grilled squash.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 quart
Number Of Ingredients 8
Steps:
- Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Brush eggplant wedges on all sides with 2/3 cup oil, and season with 1 teaspoon salt.
- Place eggplant on grill rack in a single layer. Cover grill, and cook, turning occasionally, until softened and lightly charred, about 8 minutes total.
- Meanwhile, whisk together molasses, lemon juice, garlic, mint, remaining 2 teaspoons salt, the pepper, and remaining 2/3 cup oil. Add warm eggplant, and toss.
Tips:
- For the best flavor, use ripe eggplants that are firm and have no blemishes.
- To prevent the eggplants from absorbing too much oil, make sure they are sliced thinly and evenly.
- Eggplants can be cooked in a variety of ways, including frying, roasting, grilling, and stewing. For this recipe, frying the eggplants gives them a crispy texture.
- Pomegranate sauce is a versatile condiment that can be used on a variety of dishes. It is made with fresh pomegranate seeds, lemon juice, olive oil, and spices. It is sweet, tangy, and refreshing.
- To make sure the pomegranate sauce is smooth, strain it through a fine-mesh sieve before serving.
- Eggplant with pomegranate sauce can be served as an appetizer, side dish, or main course. It is a delicious and healthy dish that is perfect for any occasion.
Conclusion:
Eggplant with pomegranate sauce is a delicious and easy-to-make dish that is perfect for any occasion. The eggplants are crispy and flavorful, while the pomegranate sauce is sweet, tangy, and refreshing. This dish can be served as an appetizer, side dish, or main course. It is sure to please everyone at the table.
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