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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Felix Kwarteng
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Luis Gonzalez
[email protected]I love the way this dish looks. It's so colorful and vibrant.
Mistress Doobie
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Itz_AlexisPlayz YT
[email protected]I've made this dish several times and it's always a hit. It's a great way to impress your guests.
Renee Foy
[email protected]This recipe is a little time-consuming, but it's worth it. The end result is a delicious and unique dish.
Sham Moon
[email protected]I'm allergic to pomegranates, so I substituted another type of fruit sauce. It still turned out great!
William Mohale
[email protected]This dish is a great way to use up leftover eggplant. I always have some leftover after making baba ganoush, and this is a great way to use it up.
Muhammad Murtza
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The pomegranate sauce was so flavorful that it made the eggplant taste amazing.
Tiffany Theunissen
[email protected]I had some trouble finding pomegranate molasses, but I was able to substitute another type of vinegar and it still turned out great.
yarel villalta
[email protected]This recipe was a little too sweet for my taste, but I think that's just a personal preference. Otherwise, it was a great dish.
MUHAMMAD ESSA KHAN
[email protected]I made this dish for a party and it was a huge hit. Everyone loved the unique flavor of the pomegranate sauce.
Joconitha Tsimane
[email protected]This is a great recipe for a weeknight meal. It's easy to make and doesn't take a lot of time.
ND Nasud
[email protected]I love the combination of flavors in this dish. The eggplant is tender and the pomegranate sauce is tangy and sweet.
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[email protected]Delicious!
MTV RWANDA
[email protected]This recipe is a keeper! The eggplant was perfectly cooked and the pomegranate sauce was amazing. I'll definitely be making this again.
Rana Javed
[email protected]I was looking for a new way to cook eggplant, and this recipe didn't disappoint. The pomegranate sauce added a unique flavor that I really enjoyed.
Parker Vandepoele
[email protected]This dish was easy to make and turned out so flavorful. I loved the combination of the sweet and tangy sauce with the tender eggplant.
Jeyakumar Sajanthan
[email protected]I've never had eggplant with pomegranate sauce before, but I'm so glad I tried this recipe. It was delicious! The sauce was tangy and sweet, and the eggplant was cooked perfectly.
Esinna Micheal
[email protected]This eggplant with pomegranate sauce was a hit at my dinner party. The flavors were incredible, and the presentation was beautiful. I will definitely be making this again.