The best eggplants to use for this are white-fleshed with no seeds.
Ingredients
serves 44 medium-small eggplants
3 tablespoons pomegranate syrup (molasses or concentrate)
6 tablespoons extra-virgin olive oil
Salt
Pinch of ground chili pepper
1/4 cup finely chopped flat-leaf parsley
Step 1
Roast the eggplants whole in the oven or under the broiler, turning them over, until they feel very soft when you press.
Step 2
Mix the rest of the ingredients together as a dressing.
Step 3
To serve, cut the eggplants in half lengthwise and pour the dressing over the flesh.
Variation
Step 4
Use 2 tablespoons balsamic or wine vinegar instead of pomegranate syrup.The New Book of Middle Eastern Food Copyright © 2000Knopf
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