Best Pomegranate Glazed Eggplant 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.

Pomegranate-Glazed Eggplant image

Provided by Joe Yonan

Number Of Ingredients 10

1 tablespoon pine nuts
1 small (5- to 8-ounce) eggplant, halved lengthwise through the stem
2 teaspoons extra-virgin olive oil
2 teaspoons Za'atar
Sea salt
2 teaspoons pomegranate molasses
1/2 cup warm cooked brown basmati rice or another grain
6 large cherry tomatoes, quartered
4 large mint leaves, chopped
2 tablespoons crumbled feta

Steps:

Preheat the oven to 400°F.
Put a small, dry skillet over medium-low heat. Add the pine nuts and cook, shaking the pan and tossing the nuts frequently, until they are lightly browned and fragrant. Watch them carefully, and keep them moving, so they don't burn. Immediately transfer them to a plate to cool; if you leave them in the pan, even off the heat, they could burn.
Brush the cut side of the eggplant halves with oil and sprinkle them with za'atar and a little salt. Set the halves on a large piece of aluminum foil and fold it up to tightly enclose them. Put the foil packet on a small baking sheet and bake until the eggplant is fork tender, 30 to 40 minutes.
When the eggplant is tender, remove it from the oven, turn the oven to broil, and arrange a rack so the eggplant will be just a few inches from the flame. Open the foil packet, brush the eggplant with the pomegranate molasses, and broil just until the molasses is bubbly, about a minute.
Drizzle the juices from the foil packet over the rice. Top with the eggplant halves and scatter on the cherry tomatoes, mint, feta, and pine nuts.

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.