“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)”
READY IN:
50mins
SERVES:
4
YIELD:
2 cup
UNITS:
US

Ingredients Nutrition

Directions

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

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