Serve with a toum-yogurt sauce for an unforgettable dish.
Look for brands that list pomegranate juice as the only ingredient.
Combined with spicy harissa in this recipe, its a punchy way to amp up mildeggplant.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Rub eggplant wedges with 2 teaspoons of the salt.
Place on a paper towel-lined baking sheet, and let stand 30 minutes.
Preheat grill to medium-high (400F to 450F).
Transfer 3 tablespoons of the mixture to a small bowl for serving, and set aside.
Reserve remaining mixture for basting.
Stir together yogurt and garlic sauce in a medium bowl until well combined.
Spread mixture onto a serving platter; set aside.
Pat eggplant pieces dry with a paper towel, and rub all over with vegetable oil.
Place grilled eggplant pieces on top of toum-yogurt sauce mixture on serving platter.
Drizzle with reserved 3 tablespoons pomegranate molasses mixture.
Garnish with feta and mint.
Toum-Yogurt Sauce
Peel two small heads ofgarlic.
Slice each garlic clove in half lengthwise using a paring knife.
Combine garlic, 1 teaspoonkosher salt, and 2 tablespoons ofvegetable oilin the bowl of a food processor.
Measure out 1 1/2 cups of vegetable oil and 5 tablespoonslemon juice.
Process mixture until very fluffy, about 30 more seconds.
Transfer to an airtight container, and store in refrigerator up to 2 weeks.
- TOTAL 30 MIN.
