Sweet and sour is a recurring theme in Arabic cuisine. Pomegranate molasses has this distinct taste. Here I've mixed it with other flavors, but it can be used on its own to enhance a salad, a dip or a savory pastry. The pepperiness of the arugula and the soft buttery eggplant along with the sweet cherry tomatoes are unforgettable.

　　

Ingredients

4–6 servings

　　2 medium eggplants

　　1/4 cup peanut and olive oil, combined

　　Sea salt

　　2 tsp whole fennel seeds

　　1 clove garlic

　　1/4 cup balsamic vinegar

　　1/4 cup honey

　　Juice of 1 lemon

　　1 Tbsp Dijon mustard

　　1/4 cup pomegranate molasses

　　1/4 cup extra virgin olive oil

　　4 large handfuls arugula leaves

　　1 small red onion, thinly sliced

　　2 cups cherry tomatoes, sliced

　　Salt and pepper

　　1/2 cup toasted pine nuts

　　1/2 cup fresh pomegranate seeds

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.

　　

Step 3

Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.

　　

Step 4

In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad.

　　

Step 5

Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.

　　Excerpted from Modern Flavors of Arabia: Recipes and Memories from My Middle Eastern Kitchen by Suzanne Husseini. Copyright © 2012 Suzanne Husseini. Published by Appetite by Random House, a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. Photography by Petrina Tinsaly. Buy the full book from Amazon or Penguin Random House.