Eggplant With Pomegranate Syrup (Betanjan Bi Ruman)

"This is a very nice dish. It can be an appetizer or a light meal. With warmed pita bread, it is DEEELISCIOUS It tastes even better the next day after all the ingredients have had a chance to mingle in private (LOL)"
 
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photo by Calista L. photo by Calista L.
photo by Calista L.
Ready In:
50mins
Ingredients:
11
Yields:
2 cup
Serves:
4
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ingredients

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directions

  • Wash the eggplants, slice and sprinkle with coarse salt. Let them
  • sit for one hour then rinse off the bitter liquid they release;.
  • pat dry and cut into cubes.
  • Remove the skins from the tomatoes and cut into cubes.
  • Peel and slice the onion and garlic and saute gently in a skillet with olive oil.
  • Add the eggplant, the tomatoes, chopped parsley, mint, vinegar, sugar and a dash of pepper.
  • Cook slowly for 20 minutes.
  • Add pomegranate syrup.
  • Serve warm, with love.

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RECIPE SUBMITTED BY

I cook for the men in my life: My sons, I also cook for my best friend Mojo the Pug, I cook for my sister from another Mother
 
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