If I had been told that eggplant would be my favorite vegetable as a grown-up I would have been in total disbelief; eggplant? That same eggplant I used to hide in my apron so I would not have to eat it? (nun school, we were forced to eat everything). Well, here is the ubiquitous eggplant, yet again; this time with a light dressing of pomegranate molasses, lemon and olive oil (and lots of garlic); and pita croutons to round it up.
Recipe is adapted from May Bsisu’s The Arab Table.
- 1 large eggplant (about 1 lb)
- 2 tomatoes or a small can of whole tomatoes
- 1 large onion
- 3 cloves of garlic mashed with a dash of salt
- 1 chili pepper (optional), seeded and chopped fine
- 1 pita bread, toasted till golden brown
- Dressing: 1 or 2 tablespoons of pomegranate molasses, 1 teaspoon of lemon juice, 3 tablespoons of olive oil, salt to taste, 1 tsp of dry mint, crumbled to a powder
- Peel the eggplant and cut in chunks; place the chunks in a baking sheet and drizzle with olive oil. Roast in the oven, preheated at 375F. My favorite method of cooking the eggplants is to place them on a heat diffuser over a gas burner and blacken them over an open flame all over; then run the eggplant under runnig tap water, place in a colander to drain and peel. Let the eggplant drain some more then mash or cut in chunks. The eggplant would have acquired a smokey flavor that is really enticing.
- Combine the eggplant with the diced tomatoes, chili pepper if using, chopped onion, mashed garlic and salad dressing. Serve at room temperature.
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