Eggplant with Pomegranate Molasses.- tart-sweet and simply delectable The first time I saw ‘Eggplant with Pomegranate Juice’ at a Middle-Eastern restaurant, I was intrigued! The very idea sounded amazing – mind you, I am usually rather picky about how eggplant is cooked, but with pomegranate? Of course I had to try it! I’m so glad I did – it was just delightful!
It’s a bit reminiscent of Baingan Bhartaa (Bye-ng-un; Bhar- rhymes with “fur” and the “t” is soft, as in think – Bhar-taa), the widely popular Indian dish made with fire-roasted eggplant. The Bharta, though, with its Indian seasonings, has a characteristically Indian flavor profile. By contrast, this dish is decidedly middle-Eastern, with the unique flavor profile generated by Zataar and Sumac.
Pomegranate Molasses
I asked the server how it had been prepared – roast the eggplant first, he said, then add olive oil mixed with pomegranate molasses and spices. He didn’t actually say “molasses” – he said “boiled pomegranate juice”. That’s when I had a particularly memorable “Aha!’ moment. While browsing through the aisles of a middle-Eastern grocery store, I had seen ‘Pomegranate Molasses’. Being a huge fan of pomegranates, I immediately bought it! I had no clue at the time how it would taste or what I would do with it – it was simply a new toy I wanted to play with. Well, that was, as they say… many moons ago!
Fast-forward to the present: Pomegranate Molasses – which is essentially just juice that has been concentrated to a thick syrupy texture – is now a staple item in my pantry! I simply love the tart-sweet flavor that Pomegranate Molasses imparts to everything I add it to: salads, vegetables, soups, etc. And yes, my friends from the Indian sub-continent…..perhaps I can guess what you might be wondering.- is it similar to Anaardana (dried Pomegranate seeds)? Yep, it sure is!
The chemist in me wants to share a bit of what I know about the well-established health benefits of pomegranates. Many of these wide-ranging benefits are attributed to the high concentration of bioactive polyphenols called ellagitannins, which are powerful antioxidants. Even though only a small amount of pomegranate molasses is used in this particular recipe, it is actually very nutrient dense. Perhaps you might enjoy exploring more ways to use this tasty and nutritious ingredient in your everyday cooking.
Roast it – then dress it up!
Here’s my take on the delicious eggplant dish I fell in love with the first time I tried it. I cut the eggplant like big French Fries, toss with a little oil, salt and crushed red pepper before roasting it. Broil it, bake it, Air-Fry it… your choice. While it’s roasting, I make the simple dressing – olive oil and pomegranate molasses, whisked with some Sumac and Zataar seasoning. After cooling the eggplant for a few minutes, I toss it gently with the dressing. That’s it!
stuff it into fresh pita
So: I’m ready to stuff it into a hummus-lined fresh pita pocket, topped with lettuce and tomatoes, maybe a little feta cheese…. all set for a lovely meal. Or, sometimes I just dig in and eat it by itself! At other times, I want a grilled sandwich. So I place it on my favorite bread, top it with feta cheese, a little mozzarella and grill it. The cheese melts and turns a gorgeous golden brown, while filling my senses with an enticing aroma!
Use any variety of eggplant
In the pictures shown here, I have used the big fat Italian eggplant, but I have also tried it with pretty much every variety of eggplant out there. Sure, the taste and texture will vary, but it is delicious, no matter what kind of eggplant you use.
How you cut the eggplant obviously depends on the type and size of the eggplant. I have given details for prepping a few different varieties in the Recipe Notes. I mainly just make sure that the cut-up pieces are not too small or thin … or they will get all shriveled up and tough while roasting, instead of being delicately squishy soft!
Don’t have an oven? Fire-roast!
If you don’t have an oven, try fire-roasting the pieces on your stove-top (or BBQ grill), or maybe roast them in an Air-Fryer. Detailed instructions for fire-roasting are in Recipe Notes. The idea is to let the eggplant get a roasted, lightly browned, caramelized “look”. Just looking at the dish makes your mouth water!
Dietary restrictions? No worries!
This palate-tickling dish is gluten-free, soy-free, nut-free and vegan. And low in overall calories too!
So… go ahead .. try it! Make the super-easy pomegranate molasses dressing to have with your roasted eggplant – and add that extra bit of “delish” to your food! When you do, please leave a review and a rating. I’d love to hear from you.
Enjoy!
Eggplant with Pomegranate Molasses – Tart-Sweet and Delectable
Equipment
- Oven for baking/broiling the eggplant; if not available, a BBQ grill or a gas-stove cmay be used to roast the eggplant.- detailed instructions in Recipe Notes
- If using stove-top method for roasting the eggplant, need a microwave oven to finish cooking the eggplant. If not available, this step can be done on the stove-top, but will take longer. See Recipe Notes for details
Ingredients
- 1 lb Italian eggplant; 1 medium-large- cut like large French-Fries if not available, any variety of eggplant OK: see Recipe Notes for prepping directions
- 3/8 tsp salt adjust later as per taste preference- up to 1/8 tsp more
- 2 tsp oil Peanut oil or other edible oil; do NOT use Extra Vigin olive oil for roasting
- 1/2 tsp crushed red pepper also called chilli flakes
- 1/2 tsp sugar
Pomegranate Molasses Dressing
- 2 tbsp Pomegranate Molasses if not available – use (2 tsp Anaardana powder, soaked in 2 tbsp water+ 1/4 tsp sugar)
- 2 tsp olive oil Extra-Virgin Olive Oil preferred; if not available, other edible oil OK
- 1 tbsp Zataar seasoning if not available, use this mixture instead: 1/2 tsp dried thyme, 1 tsp toasted sesame seeds; 1/2 tsp ground sumac; 1/8 tsp salt; 1 tsp dried parsley
- 1 tsp Sumac-ground if not available, add a little more Pomegranate Molasses- up to 2 tsp; adjust tartness to taste preference
- 1/4 tsp salt
- 1/4 tsp freshly crushed black pepper
Instructions
- Preheat oven to 400F; Cut the eggplant into thick slices and then cut again, lengthwise, like large-French Fries.If oven is not available: you can roast the eggplant on the stove-top or in an Air Fryer. Stove-top: Please see detailed directions in Recipe Notes for fire-roasting on the stove-top, Air-Fryer: Please follow the instructions for your appliance
- Sprinkle 1/2 tsp salt and toss in a large mixing bowl; Set aside for 6-7 min; It will start looking moist and watery, as the salt causes the eggplant to release juices;
- Add 2 tsp oil and 1/2 tsp sugar – toss and place on parchment-lined roasting pan
- Bake at 400F for 15-20 min until fully cooked and starting to brown and caramelize. AirFryer: I suggest 400F for 12-15 min Adjust time as needed
- Meanwhile place ingredients for the dressing into a small bowl and whisk together to make the dressing.
- When eggplant is done, remove from the oven and set aside to cool for a few minutes
- After cooling for 3-4 min, collect the pieces to the center of the baking tray and pour the dressing all around the top.
- Compare the how they look: oven-roasted vs fire-roasted
- Microwaved after quick fire-roasting, to finish cooking to a soft texture
- Using two spoons, or a spoon and a fork, gently mix in the dressing. The eggplant is very soft and the pieces can break easily- so handle gently to preserve the shape of the pieces. Transfer carefully to serving platter, taking care not to break the long, delicate strips.
- Serve warm (or at room temperature), accompanied by pita, hummus, Tabouli salad, etc. Also great for making a grilled sandwich on a crusty bread of your choice.Enjoy!
Notes
- Cut them in half to make two pieces (each 4-5 inches long)
- Slice each half lengthwise into quarters.
- Quarter them lengthwise.
- Toss pieces lightly with a bit of oil
- Roast them on the open fire on a gas stove:
- Use a wire grid for support – a small cooling rack works beautifully
- Use tongs to turn the pieces as they quickly blister and blacken on high heat- they will NOT be fully cooked at this stage.- must finish cooking in the microwave or by steaming after the initial browning.
- Transfer the blackened pieces to a microwave-safe glass/ceramic plate (or a stainless steel plate for steaming, if microwave is not available)
- Sprinkle with salt, sugar, black pepper, and crushed red pepper.
- Mix gently to evenly coat pieces with seasonings
- Cover and microwave on low-medium power (40% power) for 6-7 min to finish cooking the eggplant. (See pictures in the main recipe area
- OR : place the stainless steel plate with the seasoned eggplant in a steamer basket and steam for about 10 min.
- Cool, uncovered, for a few min, then gently mix with the prepared Pomegranate Molasses dressing as described in the main recipe.
- Why cook eggplant by this 2-step method?
- Practical reasons!
- If you slow-roast the cut-up pieces on the stove-top, you have to ‘baby-sit’ them for about 15-20 min – constantly watching them
- As they cook, they start releasing juice! What does this juice do? It drips everywhere, even right on top of the flame – then it burns and makes a big fat mess, that’s what!
- When you blister and blacken the pieces quickly on high heat,
- it gets done faster: 7-8 min
- No messy drips of eggplant juice!
- So… need I say more?
- Practical reasons!
- Refrigerate leftovers and consume within 3 days;
- OR, Freeze in a single layer in a shallow container for up to 1 month, possibly longer.
- Thaw by setting on counter, with vented lid for about an hour.
- Reheat on low power in the microwave, 2-3 min. ( or in a frying pan on the stove-top, low heat, until completely heated through.
Wow! This was so yummy!! It was eaten very fast at my house 🙂 and was very filling. I served it with lebni, my other favorite middle eastern flavor, and pickled garlic. Thank you for adapting this recipe to all the different cooking methods! That makes it very easy to jump in and try with whatever you have!
So happy you enjoyed it!