Best Fadis Fried Eggplant With Pomegranate Molasses Goodtaste With Tanji Recipes

Eggplant with Pomegranate Sauce image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds long, slender Japanese eggplants
Olive oil
Pomegranate Sauce
2 tablespoons pomegranate molasses
1 tablespoon fresh lemon juice
1 small clove garlic, peeled and crushed to a puree with 1/2 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons olive oil
1/2 teaspoon sea salt
2 to 3 tablespoons shredded fresh mint, preferably spearmint
1 tablespoon chopped flat-leaf parsley
2 tablespoons fresh pomegranate seeds (optional)

Steps:

Start the preparation the day before serving. Preheat the oven to 425 degrees. Lightly coat a baking sheet with olive oil.
Remove the stem end from each eggplant. Slice the eggplants on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with olive oil. Bake the eggplants 12 minutes on each side, or until golden brown. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
In a small bowl, combine the pomegranate molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well. Drizzle the sauce over the eggplant. Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve. Can be refrigerated overnight, but is best served at room temperature.

Eggplant with Pomegranate Molasses image

Yield serves 4 to 6

Number Of Ingredients 8

2 to 3 eggplants (weighing about 2 pounds)
Juice of 1 lemon
1 tablespoon pomegranate molasses
1 to 2 garlic cloves, crushed
Salt and black pepper
3 tablespoons extra virgin olive oil
2 tablespoons chopped flat-leaf parsley
Seeds of 1/2 pomegranate (optional)

Steps:

Prick the eggplants in a few places with a pointed knife to prevent them from exploding. Place them on a sheet of foil on an oven tray and roast them in an oven preheated to 475°F for 45 to 55 minutes, until the skins are wrinkled and they are very soft.
When cool enough to handle, peel and drop them into a colander or strainer with small holes. Press them very gently to allow their juices to run out. Then, on a serving plate, cut them up into large pieces and dress them quickly so that the flesh does not have time to discolor.
Mix the lemon juice, pomegranate molasses, garlic, salt, pepper, and olive oil, pour over the eggplants, and turn them to coat them all over with the dressing.
Serve sprinkled with chopped parsley and, if you like, pomegranate seeds.

Eggplant (Aubergine) With Pomegranate Molasses image

Provided by evelynathens

Categories Vegetable

Time 39m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs Japanese eggplants
olive oil
2 tablespoons pomegranate molasses
1 tablespoon fresh lemon juice
1 garlic clove, crushed to puree with
1/2 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons olive oil
1/2 teaspoon salt
2 -3 tablespoons of fresh mint, shredded
1 tablespoon flat leaf parsley, chopped
2 tablespoons pomegranate seeds (really pretty) (optional)

Steps:

Start the preparation the day before serving.
Preheat the oven to 425F degrees.
Lightly coat a baking sheet with olive oil.
Remove the stem end from each eggplant.
Slice the eggplants on the bias into 1/2-inch thick ovals.
Spread the slices on the baking sheet in a single layer and brush with olive oil.
Bake the eggplants 12 minutes on each side, or until golden brown.
Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well.
Drizzle the sauce over the eggplant.
Top with the mint, parsley and pomegranate seeds.
Cover with plastic wrap and let stand until ready to serve.
(Can be refrigerated overnight, but is best served at room temperature.).