Eggplant with Pomegranate Molasses

From Arabesque: A Taste of Morocco, Turkey, and Lebanon

Cookbook

Author(s): Claudia Roden

Page 258

Cuisine: Middle Eastern

Course: Sides

Reviews

1 reviews, average rating 5.0 / 5

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jenncc

12 years ago

★ ★ ★ ★ ★ 5/5

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Great dish! Cooked the eggplant directly on the coals of the grill, peeled and strained overnight. The pomegranate provides nice tang to the smoky eggplant. I have also made this in the oven or "burnt" the eggplant over a stove top flame - it's always wonderful.

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