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Eggplant with Pomegranate Molasses, Fennel and Herbs
This dish of roasted eggplant garnished with a salad of fresh fennel and herbs is elegant yet easy. The contrast in texture between silky eggplant and crisp fennel, along with the tart-sweet flavor of pomegranate molasses and lemon juice and the freshness of parsley and mint creates layers of delicious complexity. Dark, viscous pomegranate molasses, often used in Middle Eastern cooking, is pomegranate juice that has been reduced to a syrupy consistency. Look for it sold in bottles in the international aisle of the grocery store or in Middle Eastern markets; if you can, choose, one without any added sugar or coloring.
4
Servings
Tip
Don’t peel off all the skin from the eggplants. We like the contrast in texture of partially peeled eggplant. To partially peel, use a vegetable peeler to remove strips of skin along the length of the eggplant, creating a striped effect.
45 minutes
Ingredients
-
2
1-pound eggplants, trimmed, peeled lengthwise in sections (creating a striped effect), then cut crosswise into 1-inch-thick rounds
-
¼
cup extra-virgin olive oil, plus more to serve
Directions
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01Heat the oven to 475°F with a rack in the lowest position. Brush the eggplant on both sides with the oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast until golden brown on the surface, 15 to 20 minutes. Meanwhile, in a medium bowl, toss together the fennel, garlic, lemon juice and ¼ teaspoon salt; set aside.
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Fantastic recipe, loved the crunch of the fennel with the eggplant