Eggplant with Pomegranate Walnut Sauce Recipe

Eggplant With Pomegranate Walnut Sauce Recipe

Ingredients

Makes 4 servings

• 1 large or 2 small eggplants
• 2 tablespoons olive oil
• salt and freshly ground black pepper
• 1 medium yellow onion, finely chopped
• ¾ cup ground walnut pieces
• 1 cup vegetable broth
• 1/3 cup pomegranate molasses
• 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground cinnamon
• 1 tablespoon chopped fresh parsley, for garnish

Method

1. Preheat the oven to 250°F
2. Peel the eggplants, halve lengthwise and cut crosswise into 1/2-inchthick slices
3. In a large skillet, heat 1 tablespoon of the oil over medium heat
4. Add the eggplant slices in a single layer, in batches if necessary and cook until tender and browned on both sides, about 5 minutes per side
5. Season with salt and pepper to taste
6. Transfer the eggplant to a heatproof platter and keep warm in the oven
7. In the same skillet, heat the remaining 1 tablespoon oil over medium heat
8. Add the onion, cover and cook until soft, about 10 minutes
9. Stir in the walnuts and broth
10. Stir in the pomegranate molasses, sugar, lemon juice, cinnamon and salt and pepper to taste
11. Bring to a boil, then reduce heat to low and simmer, uncovered, until the sauce is slightly thickened, about 20 minutes
12. Spoon the sauce over the eggplant and sprinkle with parsley
13. Serve immediately

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