Eggplant With Pomegranate Syrup Betanjan Bi Ruman Recipes

EGGPLANT WITH POMEGRANATE SYRUP (BETANJAN BI RUMAN)

Steps:

• 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.

CUMIN-SCENTED EGGPLANT WITH POMEGRANATE AND CILANTRO

Steps:

• Stir 5 cups water and 2 1/2 tablespoons sea salt in large bowl to dissolve salt. Add eggplant slices. Place plate on eggplant to submerge; let soak 1 hour. Drain eggplant; pat dry.
• Preheat oven to 350°F. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Working in batches, sauté eggplant until brown in spots and softened, 2 minutes per side. Transfer to large rimmed baking sheet. Repeat with remaining eggplant, adding more oil by tablespoonfuls as needed; arrange eggplant in single layer on baking sheet.
• Mix cumin and cayenne. Sprinkle eggplant with cumin mixture. Roast until golden and cooked through, 30 minutes.
• Remove eggplant from oven; sprinkle with garlic. Arrange eggplant on platter and drizzle lightly with pomegranate molasses. Sprinkle pomegranate seeds and cilantro over. Serve warm or at room temperature.
• *A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.

POMEGRANATE-GLAZED EGGPLANT

Steps:

• Preheat the oven to 400°F.
• Put a small, dry skillet over medium-low heat. Add the pine nuts and cook, shaking the pan and tossing the nuts frequently, until they are lightly browned and fragrant. Watch them carefully, and keep them moving, so they don't burn. Immediately transfer them to a plate to cool; if you leave them in the pan, even off the heat, they could burn.
• Brush the cut side of the eggplant halves with oil and sprinkle them with za'atar and a little salt. Set the halves on a large piece of aluminum foil and fold it up to tightly enclose them. Put the foil packet on a small baking sheet and bake until the eggplant is fork tender, 30 to 40 minutes.
• When the eggplant is tender, remove it from the oven, turn the oven to broil, and arrange a rack so the eggplant will be just a few inches from the flame. Open the foil packet, brush the eggplant with the pomegranate molasses, and broil just until the molasses is bubbly, about a minute.
• Drizzle the juices from the foil packet over the rice. Top with the eggplant halves and scatter on the cherry tomatoes, mint, feta, and pine nuts.

EGGPLANT WITH POMEGRANATE SAUCE

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.