| Amount | Ingredient |
|---|---|
| 1 | Large eggplant |
| 2 tbsp. | Olive Oil |
| 3 | Cloves garlic |
| As needed | Salt |
| 1/2 cup | Pomegranate syrup |
| As needed | Garnish |
| As needed | Minced Parsley |
| 1/2 cup | Pomegranate seeds |
Directions
Cut eggplant into ¼ inch slices and place on paper towels. Sprinkle slices with salt, weight them down with heavy plates or a board for 30 minutes, and pat them dry with a paper towel. Lightly bush with olive oil and place eggplant slices on a grill. Grill them for 3 minutes on each side, or until they are lightly browned on both sides. Remove from grill. Arrange the eggplant overlapping on a serving dish.
In a mortar crush garlic cloves with 2 teaspoons salt to a paste. In a non-metallic bowl combine the garlic paste and pomegranate syrup. Spread a little of the mixture on each eggplant slice. Sprinkle the slices with minced parsley and pomegranate seeds for garnish and chill covered. (Makes 6 servings)
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