|2 tbsp.||Olive Oil|
|1/2 cup||Pomegranate syrup|
|As needed||Minced Parsley|
|1/2 cup||Pomegranate seeds|
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)Back to Recipes