- 1 large eggplant
- ¼ cup olive oil
- ¼ teaspoon salt
- pinch of cracked pepper
- 3 tablespoon pomegranate molasses
- 2 tablespoon olive oil
- ½ teaspoon sumac
- pinch of salt
- Seeds of half a pomegranate
- ¼ cup walnuts, lightly crushed
- ½ cup mint leaves
Preheat grill or grill pan to a medium/high heat.
Place pomegranate dressing ingredients in a jar, lid on, shake well, then remove mint leaves, crush walnuts and put aside.
Cut both ends off the eggplant; slice eggplant widthways, into 1cm thick circles; mix the olive oil, salt and pepper in a bowl, then using a baking brush lightly coat both sides of the eggplant slices.
Grill until a lovely light golden brown colour, turn over and repeat.
When cooked place on a serving platter, drizzle pomegranate dressing and garnish with mint and walnuts.
Notes: This recipe was demonstrated in Bernadette’s class “The Vegetarian Lebanese Kitchen”, September 2017, it is reproduced with permission from Bernadette Cheet
Image is indicative only and does not reflect the exact ingredients in this recipe.