Middle eastern roasted eggplant with pomegranate

Ive been obsessed with pomegranate molasses,you will see it used in pretty much all of my future salad and some other recipes

If you dont find it use a bit of pomegranate juice,or apple cider vinegar and some honey and maple syrup

And this recipe has my ❤️ so so good

Eggplants 4 -5

olive oil 2 tbsp salt 1 tsp pomegranate molasses 1½ tbsp

white wine vinegar 1½ tbsp

Thick greek yogurt 1 cup

tahini 2 tbsp

Garlic 2 cloves

Fresh pomegranate half cup

Use toasted pine nuts if no allergies,I cant use them at my house😊

Cut the eggplant inslices about 1¼cm thick. Place them on an sheet pan and sprinkle with3/4 tsp salt on both sides ,leave for 20-40 minutes ,then press with paper towel to absorb all moisture from them

Grease with olive oil a baking sheet or tray,Brush both sides of the slices with oil and sprinkle a bit more salt. Put in oven pre-heated at 450F until they are soft and browned, took about 20 -25 minutes turning the slices over once mid way

Arrange on a serving dish.

Mix the pomegranate molasses, vinegar and 2 tablespoons of oil, and pour over the slices

Beat the yogurt with the garlic and tahini and spread over the slices.

Add pomegranate aerils or pine nuts on top