The dressing of pomegranate molasses and vinegar gives the eggplant slices a sweet-and-sour flavor. Serve them hot or cold, with the yogurt and tahini topping at room temperature.

　　

Ingredients

serves 6 to 8

　　4 eggplants (about 2 1/2 pounds)

　　Extra virgin olive oil

　　Salt

　　1 1/2 tablespoons pomegranate molasses

　　1 1/2 tablespoons red or white wine vinegar

　　2 cups plain whole-milk yogurt

　　1 garlic clove, crushed

　　2 tablespoons tahini

　　1/4 cup pine nuts

　　

Step 1

Cut the eggplants, lengthwise or crosswise, into slices about 1/2 inch thick. Place them on an oiled sheet of foil on a baking sheet or tray. Brush both sides of the eggplant slices with oil and sprinkle lightly with salt. Place in a very hot oven preheated to 475°F for about 30 minutes, until they are soft and browned, turning the slices over once. Arrange on a shallow serving dish.

　　

Step 2

Mix the pomegranate molasses, vinegar, and 2 tablespoons olive oil, and brush the eggplant slices with the dressing. Beat the yogurt with the garlic and tahini and pour over the slices. Fry the pine nuts very briefly in 1/2 tablespoon olive oil, stirring to brown them very lightly all over, and sprinkle over the yogurt.

　　

variation

Step 3

Instead of the pine nuts, garnish with the shiny pink seeds of a fresh pomegranate.

　　Arabesque