This dish is traditionally made with fried eggplants, but I like to roast them whole and then peel them and cut them into pieces. Serve them hot or cold.

　　

Ingredients

serves 4 to 6

　　2 to 3 eggplants (weighing about 2 pounds)

　　Juice of 1 lemon

　　1 tablespoon pomegranate molasses

　　1 to 2 garlic cloves, crushed

　　Salt and black pepper

　　3 tablespoons extra virgin olive oil

　　2 tablespoons chopped flat-leaf parsley

　　Seeds of 1/2 pomegranate (optional)

　　

Step 1

Prick the eggplants in a few places with a pointed knife to prevent them from exploding. Place them on a sheet of foil on an oven tray and roast them in an oven preheated to 475°F for 45 to 55 minutes, until the skins are wrinkled and they are very soft.

　　

Step 2

When cool enough to handle, peel and drop them into a colander or strainer with small holes. Press them very gently to allow their juices to run out. Then, on a serving plate, cut them up into large pieces and dress them quickly so that the flesh does not have time to discolor.

　　

Step 3

Mix the lemon juice, pomegranate molasses, garlic, salt, pepper, and olive oil, pour over the eggplants, and turn them to coat them all over with the dressing.

　　

Step 4

Serve sprinkled with chopped parsley and, if you like, pomegranate seeds.

　　Arabesque