RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Eggplant with Pomegranate Sauce - pareve
Serving Size : 6 1 1/2 pounds Long, slender Japanese eggplants -- Olive oil to coat pan POMEGRANATE SAUCE 2 Tbsp Pomegranate Molasses -- see * Note 1 Tbsp Fresh lemon juice 1 small Garlic clove -- crushed with 1/2 tsp Salt 1/4 tsp Sugar 1 1/2 Tbsp Olive oil 1/2 tsp Sea salt 2 Tbsp Shredded fresh mint - (to 3 tbsp) -- preferably spearmint 1 Tbsp Chopped flat-leaf parsley 2 Tbsp Fresh pomegranate seeds -- (optional) * Note: See the "Homemade Pomegranate Molasses" recipe which included follows this recipe. Start the preparation the day before serving. Preheat the oven to 425 degrees. Lightly coat a baking sheet with olive oil. Remove the stem end from each eggplant. Slice the eggplants on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with olive oil. Bake the eggplants 12 minutes on each side, or until golden brown. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish. In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well. Drizzle the sauce over the eggplant. Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve. Can be refrigerated overnight, but is best served at room temperature. This recipe yields 6 servings. Source: TASTE with David Rosengarten Courtesy of Paula Wolfert) From the TV FOOD NETWORK - - - - - - - - - - - - - Homemade Pomegranate Molasses 2 dozen Pomegranates, large, red and a little soft on the blossom or substitute 6 cups pomegranate juice 1 cup Sugar 1 cup Lemon juice Wash the pomegranates. Roll them around until they soften, then break up the pomegranates under water to keep juice from spurting. Give a good bang with the back of the knife to loosen the seeds of each section. To squeeze out the juice: Wrap a handful of seeds in cheesecloth, then use your hands to squeeze into a bowl to obtain the rich, shiny liquid. Repeat with the remaining seeds. (Do not use a juicer. Pomegranate juice stains are difficult to remove, and the bitter, tannic white part of the fruit gets mixed in and mars the flavor.) Place pomegranate juice, sugar and lemon juice in an enameled saucepan and slowly reduce by boiling to 2 cups. Cool, bottle, and keep refrigerated. This recipe yields 1 pint pomegranate molasses. Recipe By: Paula Wolfert
