Pomegranate-Glazed Eggplant
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
48
Spice
62
Sweetness
48
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Pine Nut2 tsps
Extra-Virgin Olive Oil1
Sea Salt2 tsps
Pomegranate Molasses6 large
Cherry Tomatoes (quartered)2 tbsps
Crumbled FetaDirections:
1
Preheat the oven to 400°F
2
Put a small, dry skillet over medium-low heat
3
Add the pine nuts and cook, shaking the pan and tossing the nuts frequently, until they are lightly browned and fragrant
4
Watch them carefully, and keep them moving, so they don't burn
5
Immediately transfer them to a plate to cool; if you leave them in the pan, even off the heat, they could burn
6
Brush the cut side of the eggplant halves with oil and sprinkle them with za'atar and a little salt
7
Set the halves on a large piece of aluminum foil and fold it up to tightly enclose them
8
Put the foil packet on a small baking sheet and bake until the eggplant is fork tender, 30 to 40 minutes
9
When the eggplant is tender, remove it from the oven, turn the oven to broil, and arrange a rack so the eggplant will be just a few inches from the flame
10
Open the foil packet, brush the eggplant with the pomegranate molasses, and broil just until the molasses is bubbly, about a minute
11
Drizzle the juices from the foil packet over the rice
12
Top with the eggplant halves and scatter on the cherry tomatoes, mint, feta, and pine nuts
13
Preheat the oven to 400°F
14
Put a small, dry skillet over medium-low heat
15
Add the pine nuts and cook, shaking the pan and tossing the nuts frequently, until they are lightly browned and fragrant
16
Watch them carefully, and keep them moving, so they don't burn
17
Immediately transfer them to a plate to cool; if you leave them in the pan, even off the heat, they could burn
18
Brush the cut side of the eggplant halves with oil and sprinkle them with za'atar and a little salt
19
Set the halves on a large piece of aluminum foil and fold it up to tightly enclose them
20
Put the foil packet on a small baking sheet and bake until the eggplant is fork tender, 30 to 40 minutes
21
When the eggplant is tender, remove it from the oven, turn the oven to broil, and arrange a rack so the eggplant will be just a few inches from the flame
22
Open the foil packet, brush the eggplant with the pomegranate molasses, and broil just until the molasses is bubbly, about a minute
23
Drizzle the juices from the foil packet over the rice
24
Top with the eggplant halves and scatter on the cherry tomatoes, mint, feta, and pine nuts