This savory-sweet Lebanese recipe is adapted from Paula Wolfert’s “The Cooking of the Eastern Mediterranean”. Just delicious!

Eggplant with Pomegranate Sauce

2 (1 1/2 pounds total weight) Japanese eggplants, sliced 1/4-inch thick
extra-virgin olive oil

2 tablespoons pomegranate molasses
1 tablespoon fresh lemon juice
3 garlic clove, peeled and crushed to a puree with 1/2 teaspoon salt
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
2 to 3 tablespoons shredded fresh mint, preferably spearmint
1 tablespoon chopped flat-leaf parsley
2 tablespoon fresh pomegranate seeds

1. Brush eggplant slices with olive oil. Grill.
2. Transfer cooked eggplant to a serving platter in overlapping circles or in a single layer.
3. Combine the pomegranate molasses, lemon juice, garlic, olive oil and salt. Drizzle the sauce over the eggplant. Sprinkle with the mint, parsley and pomegranate arils.

*To remove the arils from the pomegranate, watch a video I placed on the post before this one.