Aubergine With Pomegranate Sauce Recipe

Name: Aubergine With Pomegranate Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb Long, slender Japanese aubergines Extra virgin olive oil; 2 Tbsp. Pomegranate Molasses, see * Note; 1 Tbsp. Fresh lemon juice; 1 sm Garlic clove, crushed with; 1/2 tsp Salt; 1/4 tsp Sugar; 1 1/2 Tbsp. Extra virgin olive oil; 1/2 tsp Sea salt; 2 Tbsp. Shredded fresh mint - (to 3 tbspns), preferably spearmint; 1 Tbsp. Minced flat-leaf parsley; 2 Tbsp. Fresh pomegranate seeds, (optional)

Servings: persons

1 1/2 lb Long, slender Japanese aubergines Extra virgin olive oil
2 Tbsp. Pomegranate Molasses, see * Note
1 Tbsp. Fresh lemon juice
1 sm Garlic clove, crushed with
1/2 tsp Salt
1/4 tsp Sugar
1 1/2 Tbsp. Extra virgin olive oil
1/2 tsp Sea salt
2 Tbsp. Shredded fresh mint - (to 3 tbspns), preferably spearmint
1 Tbsp. Minced flat-leaf parsley
2 Tbsp. Fresh pomegranate seeds, (optional)

1
Start the preparation the day before serving.
2
Preheat the oven to 425 degrees.
3
Lightly coat a baking sheet with extra virgin olive oil.
4
Remove the stem end from each aubergine.
5
Slice the aubergines on the bias into 1/2-inch thick ovals.
6
Spread the slices on the baking sheet in a single layer and brush with extra virgin olive oil.
7
Bake the aubergines 12 min on each side, or possibly till golden.
8
Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
9
In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, extra virgin olive oil, and salt; blend well.
10
Drizzle the sauce over the aubergine.
11
Top with the mint, parsley and pomegranate seeds.
12
Cover with plastic wrap and let stand till ready to serve.
13
Can be refrigerated overnight, but is best served at room temperature.
14
yields 6 servings.

1594

kcal

Calories

176

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lb Long, slender Japanese aubergines Extra virgin olive oil, 2 Tbsp. Pomegranate Molasses, see * Note, 1 Tbsp. Fresh lemon juice, 1 sm Garlic clove, crushed with, and more.

Yes, Aubergine With Pomegranate Sauce Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!