Eggplant with Pomegranate Molasses - Tart-Sweet and Delectable
Toss large "french-fry" cut eggplant pieces with oil, and seasonings and broil until browned. Meanwhile, mix Pomegranate molasses with olive oil and Zataar seasoning. Gently toss the roasted eggplant with the dressing. Serve with fresh Pita, or other bread of your choice. Enjoy!
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
Prepping different varieties of eggplant:
Chinese/Japanese eggplant (about 9-12 inches long)
- 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.
Nutrition
Calories: 74kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 1gTrans Fat: 1gSodium: 370mgPotassium: 272mgFiber: 4gSugar: 5gVitamin A: 139IUVitamin C: 3mgCalcium: 31mgIron: 2mg
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