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1
Slice eggplant (crosswise) into 1/2 inch thick slices.
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2
Stir water with salt in a large bowl or casserole dish until dissolved.
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3
Soak the eggplant slices in this water for an hour, flipping halfway through.
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4
After an hour, drain and pat dry.
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5
Preheat oven to 350 degrees F.
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6
Heat a thin layer of oil in a large skillet and saute eggplant over medium-high heat until there are brown spots and the eggplant is softened (about 2 minutes per side).
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7
Do this in batches and add more oil as necessary.
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8
Once all are done, arrange eggplant slices in a single layer on a lightly greased baking sheet.
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9
Mix cumin and cayenne pepper together and sprinkle over the eggplant.
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10
Put the dish in the oven and roast until golden and cooked through (about 30 minutes).
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11
While eggplant is roasting, create a pomegranate syrup from pomegranate juice, sugar, and lemon juice.
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12
Combine these three ingredients in a saucepan over medium heat.
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13
Stir until sugar completely dissolves.
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14
Allow to cook on medium-high heat for 20-25 minutes.
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15
Remove from heat and the syrup will thicken as it cools.
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16
Also, mix together pomegranate seeds, cilantro, and garlic in a separate, small bowl.
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17
Once eggplant is roasted, remove from oven and sprinkle with the cilantro, seeds, and garlic mixture.
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18
Then, drizzle with the pomegranate syrup.
