EGGPLANT WITH POMEGRANATE SYRUP (BETANJAN BI RUMAN)
This is a very nice dish. It can be an appetizer or a light meal. With warmed pita bread, it is DEEELISCIOUS It tastes even better the next day after all the ingredients have had a chance to mingle in private (LOL)
Provided by Calista L.
Categories Southwest Asia (middle East)
Time 50m
Yield 2 cup, 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the eggplants, slice and sprinkle with coarse salt. Let them
- sit for one hour then rinse off the bitter liquid they release;.
- pat dry and cut into cubes.
- Remove the skins from the tomatoes and cut into cubes.
- Peel and slice the onion and garlic and saute gently in a skillet with olive oil.
- Add the eggplant, the tomatoes, chopped parsley, mint, vinegar, sugar and a dash of pepper.
- Cook slowly for 20 minutes.
- Add pomegranate syrup.
- Serve warm, with love.
Nutrition Facts : Calories 184.2, Fat 10.7, SaturatedFat 1.5, Sodium 10.8, Carbohydrate 21.9, Fiber 9.2, Sugar 11.3, Protein 3.3
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