Eggplant and Pomegranate Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
This recipe is adapted from A Taste of Persia, by Najmieh K. Batmanglij. Pomegranate paste and angelica powder may be more difficult to find. To make pomegranate paste, if you can't buy it: 8 cups pomegranate juice + the juice of two limes: boil together in a non metallic pot. Reduce to a simmer, add a little salt. Let simmer approximately one hour with occasional stirring. As it thickens, stir more frequently to prevent burning. Yields one pint, and you can reserve the rest for later. Ingredients:
2 lbs eggplants |
3 tablespoons olive oil |
2 medium onions, peeled |
2 garlic cloves, peeled |
4 medium tomatoes, peeled |
2 tablespoons pomegranate paste |
1/2 cup fresh mint, chopped or 2 teaspoons mint, dried |
salt |
pepper |
angelica, powder (optional) |
Directions:
1. Preheat the oven to 350 degrees F. Take the eggplant (this is about 2 medium ones) and prick the skins so they don't rupture, place on a rack over a pan to catch drippings. Bake one hour. (Optionally, grill over charcoal instead.)
2. Remove eggplant, allow to cool just enough that you can remove the skins. Chop coarsely.
3. Heat oil in large skillet at medium. Crush the garlic, and slice the onions very thin. Fry for 10-15 minutes, with stirring.
4. Slice the tomatoes, add these and the pomegranate paste, and stir for another ten minutes.
5. Add eggplant and spices, simmering over reduced heat for another 25 minutes.
6. Allow to come to near room temperature, chill in refrigerator and serve over lettuce with, if you have it, a good Persian bread. Garnish, if available, with a sprinking of pomegranate seeds.
|
|