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Eggplant with Pomegranate Molasses, Fennel and Herbs

4 Servings

45 minutes

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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

Pardon the interruption

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Reviews
Laurie B.

Fantastic recipe, loved the crunch of the fennel with the eggplant

Jon S.

Used the pom seeds. What a lovely contrast of flavors and textures!