Yield: 6 servings
|1½ pounds||Long; slender Japanese eggplants|
|\N \N||Olive oil|
|\N \N||=== POMEGRANATE SAUCE ===|
|2 tablespoons||Pomegranate Molasses; see * Note|
|1 tablespoon||Fresh lemon juice|
|1 small||Garlic clove; crushed with|
|1½ tablespoon||Olive oil|
|½ teaspoon||Sea salt|
|2 tablespoons||Shredded fresh mint - (to 3 tbspns); preferably spearmint|
|1 tablespoon||Chopped flat-leaf parsley|
|2 tablespoons||Fresh pomegranate seeds; (optional)|
* Note: See the "Homemade Pomegranate Molasses" recipe which is included in this collection.
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 ½-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. This recipe yields 6 servings.
Recipe Source: TASTE with David Rosengarten (Recipe Courtesy of Paula Wolfert) From the TV FOOD NETWORK - (Show # TS-1G23 broadcast 12-12-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Paula Wolfert
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