Cumin-Scented Eggplant with Pomegranate and Cilantro

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Ingredients

Eggplant-pomegranate-small.jpg
  • 5 cups water
  • 2 1/2 tablespoons sea salt or kosher salt
  • 2 pounds eggplant (about 2 medium), cut crosswise into 1/2-inch-thick slices
  • 1 tablespoon (or more) olive oil
  • 2 teaspoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • 2 garlic cloves, minced
  • 2/3 cup pomegranate seeds
  • 1/4 cup cilantro leaves
  • Pomegranate Molasses (for drizzling)

Directions

  1. Stir 5 cups water and 2 1/2 tablespoons sea salt in large bowl to dissolve salt. Add eggplant slices. Place plate on eggplant to submerge; let soak 1 hour. Drain eggplant; pat dry.
  2. Preheat oven to 350°F. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Working in batches, sauté eggplant until brown in spots and softened, 2 minutes per side. Transfer to large rimmed baking sheet. Repeat with remaining eggplant, adding more oil by tablespoonfuls as needed; arrange eggplant in single layer on baking sheet.
  3. Mix cumin and cayenne. Sprinkle eggplant with cumin mixture. Roast until golden and cooked through, 30 minutes.
  4. Remove eggplant from oven; sprinkle with garlic. Arrange eggplant on platter and drizzle with pomegranate molasses. Sprinkle pomegranate seeds and cilantro over. Serve warm or at room temperature.