CUMIN-SCENTED EGGPLANT WITH POMEGRANATE AND CILANTRO

Cumin-Scented Eggplant with Pomegranate and Cilantro image

Provided by Marlena Spieler

Yield Makes 4 servings

Number Of Ingredients 10

5 cups water
2 1/2 tablespoons sea salt or coarse kosher salt
2 pounds eggplant (about 2 medium), cut crosswise into 1/2-inch-thick slices
1 tablespoon (or more) olive oil
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
2 garlic cloves, minced
Pomegranate molasses* (for drizzling)
2/3 cup pomegranate seeds
1/4 cup cilantro leaves

Steps:

Stir 5 cups water and 2 1/2 tablespoons sea salt in large bowl to dissolve salt. Add eggplant slices. Place plate on eggplant to submerge; let soak 1 hour. Drain eggplant; pat dry.
Preheat oven to 350°F. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Working in batches, sauté eggplant until brown in spots and softened, 2 minutes per side. Transfer to large rimmed baking sheet. Repeat with remaining eggplant, adding more oil by tablespoonfuls as needed; arrange eggplant in single layer on baking sheet.
Mix cumin and cayenne. Sprinkle eggplant with cumin mixture. Roast until golden and cooked through, 30 minutes.
Remove eggplant from oven; sprinkle with garlic. Arrange eggplant on platter and drizzle lightly with pomegranate molasses. Sprinkle pomegranate seeds and cilantro over. Serve warm or at room temperature.
*A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.