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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 6 |
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Directions: Preheat oven to 425øF. Lightly coat baking sheet with olive oil.
Remove stem from each eggplant. Slice eggplants on bias into 1/2"
thick ovals. Spread slices on baking sheet in single layer and brush
with olive oil. Bake eggplants 12 minutes on each side or until
golden brown. Using spatula, transfer slices, overlapping slightly,
to a shallow serving dish.
In a small bowl, combine pomegranate molasses, lemon juice, garlic,
sugar, olive oil and salt; blend well. Drizzle sauce over eggplant.
Top with mint, parsley, and pomegranate seeds. Cover with plastic
wrap and refrigerate overnight. Serve at room temperature.
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