Roasted Eggplant with Pomegranate and Yogurt

Tags

arab food, eggplant, meze, middle eastern, oven roasted eggplant, pomegranate, pomegranate molasses, tahini, yogurt sauce

In Arab world, the eggplant is often called “the noble fruit”, gracing the tables of rich and poor alike.

Didn’t I mention before that I’m a big fan of any eggplant recipe. Yes, and don’t wonder if you see my blog is all about eggplant.

Eggplant is appreciated in most of middle eastern countries. There is a common lore has been told for long ago that a woman ability to manage the household is judged by how many ways she can prepare eggplant. Indeed, you can find many middle eastern dishes containing eggplant, it may be savored hot or cold, grilled, barbecued, deep-fried, sautéed, roasted, baked, stuffed, marinated, pickled, in pastry, casseroles, stews and even confitures and jams.

This is a wonderful middle eastern way to enjoy the eggplant. A healthy, light, and quick dish that served as an appetizer at any meze table. You have the choice to fry the eggplant, but I prefer it healthy by roasting the eggplant slices with a little of olive oil. make sure to roast the eggplant on high oven heat.

The dressing of pomegranate molasses and vinegar gives the eggplant slices a sweet and sour flavor. Serve them hot or cold, with the yogurt and tahini topping at room temperature.

Roasted Eggplants with Pomegranate & Yogurt

3-4 eggplants
extra virgin olive oil
salt and pepper
1\2 tablespoon sumac
1 1\2 tablespoon pomegranate molasses
1  tablespoon vinegar
1 tablespoon lemon juice
2 cups plain yogurt
1 garlic clove, crushed
2 tablespoon tahini
1\4 cup pine nuts
1\4 cup fresh pomegranate seeds
fresh parsley, chopped

Cut the eggplants, lengthwide or crosswide, into slices about 1\2 inch thick. place them on an oiled sheet of foil on baking tray. Brush both sides with olive oil and sprinkle lightly with salt and pepper. Place in a very hot oven preheated to 475 f for about 20 minutes, until they are soft and browned, turning the slices over once. Arrange on a shallow serving dish. sprinkle with sumac.

Mix the pomegranate molasses, vinegar, lemon juice, and 2 tablespoon olive oil, and brush the eggplant slices with the dressing. Beat the yogurt with the garlic and tahini and pour them very lightly all over, and sprinkle over the pine nuts, pomegranate seeds, fresh parsley, and sumac.