Eggplant with pomegranate sauce Recipe

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Eggplant with pomegranate sauce

Artist:	_	Yield:	6
Categories:	Eggplant, Entrees, Vegetables, Vegetarian	Rating:	0
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Ingredients:

		Olive Oil
2	med	Japanese Eggplants
		POMEGRANATE SAUCE
2	tbsp	Pomegranate Molasses
1	tbsp	Fresh Lemon Juice
1	small	Clove Garlic, peeled and
		-crushed to a puree with
1/2	tsp	Salt
1/4	tsp	Sugar
1 1/2	tbsp	Olive Oil
1/2	tsp	Sea Salt
3	tbsp	Fresh Spearmint, shredded
1	tbsp	Flat-Leaf Parsley, chopped
2	tbsp	Fresh Pomegranate Seeds

Procedures:

1	Preheat oven to 425°F.
2	Lightly coat baking sheet with olive oil.
3	Remove stem from each eggplant.
4	Slice eggplants on bias into ? thick ovals.
5	Spread slices on baking sheet in single layer and brush with olive oil.
6	Bake eggplants 12 minutes on each side or until golden brown.
7	Using spatula, transfer slices, overlapping slightly, to a shallow serving dish.
8	In a small bowl, combine pomegranate molasses, lemon juice, garlic, sugar, olive oil and salt; blend well.
9	Drizzle sauce over eggplant.
10	Top with mint, parsley, and pomegranate seeds.
11	Cover with plastic wrap and refrigerate overnight.
12	Serve at room temperature.