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.
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Noyon Mediya
[email protected]This recipe is a great way to use up leftover pomegranate seeds. I always have some on hand and this is a delicious way to use them up.
Toota Queen
[email protected]This dish was a bit too spicy for my taste. I'll try it again with less cayenne pepper next time.
Katherine Sara
[email protected]I'm not a big fan of eggplant, but I loved this recipe. The eggplant was cooked perfectly and the pomegranate sauce was amazing.
Ahtsham Tayyab
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the pine nuts. It was still delicious!
Adebisi Abosede
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
DILKA CHAMOD
[email protected]I'm a vegetarian and I love this dish. It's a great way to get my protein.
Samah Kandeel
[email protected]This recipe is a bit time-consuming, but it's worth it. The eggplant is so tender and flavorful.
aminat olaide
[email protected]I'm not sure what I did wrong, but my eggplant was mushy. I'll try it again and see if I can get it right.
Sulman ali
[email protected]This recipe is a great way to use up leftover eggplant. I always have some on hand and this is a delicious way to use it up.
sadi keamogetse mmotlanyana
[email protected]I had a hard time finding pomegranate molasses, but it was worth the effort. This dish is amazing!
Sofienko Serhiivna
[email protected]The eggplant was a bit tough, but the pomegranate sauce was delicious.
imran sanpal
[email protected]This dish was a bit too sweet for my taste. I think I'll try it again with less pomegranate molasses next time.
Possible Waiswa
[email protected]I'm not a fan of eggplant, but I loved this recipe. The eggplant was cooked perfectly and the pomegranate sauce was amazing.
Tirtho Podder
[email protected]I made this for a dinner party and it was a huge success. The eggplant was cooked perfectly and the pomegranate sauce was delicious.
AlexaB Lewis
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Boota 5911
[email protected]I doubled the recipe and it was still gone in minutes! Everyone loved it.
Md Samiull
[email protected]Easy to follow recipe with stunning results. The eggplant was melt-in-your-mouth tender and the pomegranate sauce was the perfect balance of sweet and tart.
moiz
[email protected]I'm not typically an eggplant fan, but this recipe changed my mind. The eggplant was cooked perfectly and the pomegranate sauce was divine. I'll definitely be making this again.
amy kok
[email protected]This eggplant dish was a delightful culinary journey! The combination of flavors from the tender eggplant, tangy pomegranate sauce, and aromatic spices created a symphony of taste in my mouth.