This dish is traditionally made with fried eggplants, but I like to roast them whole and then peel them and cut them into pieces. Serve them hot or cold.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve sprinkled with chopped parsley and, if you like, pomegranate seeds.
