Eggplant and Pomegranate Salad
"This recipe is adapted from A Taste of Persia, by Najmieh K. Batmanglij.
Pomegranate paste and angelica powder may be more difficult to find. To make pomegranate paste, if you can't buy it: 8 cups pomegranate juice + the juice of two limes: boil together in a non metallic pot. Reduce to a simmer, add a little salt. Let simmer approximately one hour with occasional stirring. As it thickens, stir more frequently to prevent burning. Yields one pint, and you can reserve the rest for later."
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 lbs eggplants
- 3 tablespoons olive oil
- 2 medium onions, peeled
- 2 garlic cloves, peeled
- 4 medium tomatoes, peeled
- 2 tablespoons pomegranate paste
- 1⁄2 cup of fresh mint, chopped or 2 teaspoons mint, dried
- salt
- pepper
- angelica, powder (optional)
directions
- Preheat the oven to 350 degrees F. Take the eggplant (this is about 2 medium ones) and prick the skins so they don't rupture, place on a rack over a pan to catch drippings. Bake one hour. (Optionally, grill over charcoal instead.)
- Remove eggplant, allow to cool just enough that you can remove the skins. Chop coarsely.
- Heat oil in large skillet at medium. Crush the garlic, and slice the onions very thin. Fry for 10-15 minutes, with stirring.
- Slice the tomatoes, add these and the pomegranate paste, and stir for another ten minutes.
- Add eggplant and spices, simmering over reduced heat for another 25 minutes.
- Allow to come to near room temperature, chill in refrigerator and serve over lettuce with, if you have it, a good Persian bread. Garnish, if available, with a sprinking of pomegranate seeds.
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RECIPE SUBMITTED BY
Diann is Cooking
United States
I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.
