Ingredients

　　

Step 1

Roast, peel, and cut up the eggplants as in the recipe on the preceding page for Eggplant with Pomegranate Molasses and marinate overnight in the following dressing:

　　

Step 2

Fry 6 chopped garlic cloves in about 1 1/2 tablespoons extra virgin olive oil, stirring it over low heat for moments only, until the aroma rises, without letting it brown. Mix in 2 tablespoons white or red wine vinegar, 3 more tablespoons of olive oil, salt, and black pepper. Serve sprinkled with chopped parsley.

　　Arabesque