Pomegranate syrup gives this attractive Syrian specialty a sweet-and-sour flavor. Look for eggplants which are about 4 inches long.

　　

Ingredients

serves 4-6

　　1 pound baby eggplants, 3–4 inches long

　　Salt

　　5 whole cloves garlic

　　4 tablespoons extra-virgin olive oil

　　2 tablespoons pomegranate syrup (also called concentrate or molasses)

　　Juice of 1/2 lemon

　　1/4 teaspoon ground chili pepper

　　1/2 teaspoon ground cumin

　　3 tablespoons chopped flat-leaf parsley

　　

Step 1

Wash the little eggplants, remove caps, but leave the stems on. Cut in half lengthwise, but not right to the end, so that the halves remain attached at the stem end.

　　

Step 2

Boil in salted water with the garlic cloves for 10–15 minutes, until soft, then drain.

　　

Step 3

For the marinade, mash the boiled garlic cloves, and mix with the rest of the ingredients. Roll the drained eggplants in the marinade, opening them so that the cut sides can absorb it well.

　　

Step 4

Leave for at least 12 hours and serve cold.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf