This eggplant spread received raves at a dinner gathering last night and the bowl was scraped clean, so I thought I’d better write the recipe out so I don’t forget it. I decided to add some pomegranate molasses, which I only seem to use for muhammara, and that was the key to deliciousness.
Eggplant with Pomegranate Molasses
serves 4
10 small eggplants (maybe 2-3 big American ones?)
1 large onion
olive oil
1 Tbsp pomegranate molasses
salt and pepper to taste
Pierce the eggplants with a knife. Roast them whole in the oven at 180-200C for about an hour. Allow to cool. Scrape the flesh from the skin. You should have about 2 cups of eggplant flesh. You will wish you had more.
Chop the onion. Carmelise the onion in olive oil. Add the eggplant and stir together until soft and smushy. Add the pomegrante molasses and season with salt and pepper.
Serve warm or room temperature as a spread or sandwich filling.
I have only recently heard of pomegranate molasses, but must search it out.
Posted by: Rebecca on March 3, 2008 04:18 AM