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.).
CRISP CHEESE-FILLED EGGPLANT SANDWICHES WITH POMEGRANATE MOLASSES
Provided by Brenda Langton
Categories Sandwich Onion Bake Low Fat Vegetarian Quick & Easy Lunch Condiment Goat Cheese Basil Eggplant Healthy Parsley Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 450°F. Spray 2 large baking sheets with nonstick spray, then brush each with 2 teaspoons olive oil. Mix panko, 2 teaspoons salt, and 1/2 teaspoon pepper in medium bowl. Place flour in another medium bowl. Whisk egg and 1/4 cup water in shallow bowl. Coat each eggplant slice with flour; shake off excess, then dip into egg mixture, allowing excess to drip back into bowl. Coat with panko. Place on prepared sheets. Bake until bottoms are golden brown, turning once, about 12 minutes per side. Cool slightly on sheets. Maintain oven temperature.
- Meanwhile, heat 1 teaspoon oil in nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; stir 1 minute. Cool slightly. Mix in both cheeses, parsley, and basil. Season with pepper.
- Divide cheese mixture among 8 eggplant slices on 1 baking sheet; spread to cover. Top with remaining eggplant, pressing to compact and making 8 sandwiches. Bake until eggplant is crisp, about 15 minutes. Divide sandwiches among 4 plates; drizzle with pomegranate molasses.
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.
TURKISH EGGPLANT (AUBERGINE) LENTIL STEW
Thanks to friedel for sending me some pomegranate molasses! I am having so much fun with it, and this is a great vegetarian recipe. This really tastes better if you make it a day in advance and let the flavors blend. It can be served hot, warm, or at room temp.
Provided by chia2160
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel eggplant in strips, then cut lengthwise into strips.
- Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
- Meanwhile, cover lentils with 2 inches of water and bring to a boil.
- Lower to simmer and cook 15 minutes, drain.
- In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
- Rinse the eggplant and dry.
- In a dutch oven layer half of the onion mixture.
- Top with a layer of eggplant, and a layer of lentils.
- Repeat.
- Pour remaining olive oil around sides and over the top.
- Drizzle with the pomegranate molasses.
- Bring to a boil, lower heat to simmer and cook 1 1/2 hours.
Nutrition Facts : Calories 279.6, Fat 24.4, SaturatedFat 3.4, Sodium 9459.2, Carbohydrate 14.5, Fiber 5.6, Sugar 5.4, Protein 3.5
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