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
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