by fortheloveofyum
View
my 6 recipes »
Photo by fortheloveofyum
fortheloveofyum's Notes:
Expand1/2 teaspoon cumin seeds Ask a question about this ingredient
1/2 teaspoon coriander seeds Ask a question about this ingredient
1 teaspoon dried pomegranate seeds (anar dana), found in Indian/Pakistan markets Ask a question about this ingredient
1/2 teaspoon smoked paprika Ask a question about this ingredient
extra-virgin olive oil Ask a question about this ingredient
2 medium-sized eggplants, peeled and cut into a small dice Ask a question about this ingredient
2-3 shallots, chopped Ask a question about this ingredient
4 cloves garlic, minced Ask a question about this ingredient
1/4 cup pomegranate molasses Ask a question about this ingredient
spice mixture (see above) Ask a question about this ingredient
1 cup crumbled Middle Eastern Feta Ask a question about this ingredient
1 teaspoon fresh lemon juice Ask a question about this ingredient
1/4 cup chopped parsley Ask a question about this ingredient
1 tablespoon chopped mint Ask a question about this ingredient
1/4 cup fresh pomegranate seeds/arils Ask a question about this ingredient
2 tablespoons toasted pine nuts Ask a question about this ingredient
kosher salt and black pepper, to taste Ask a question about this ingredient
First, dry roast the spices in a dry pan on medium heat until you start to smell their aromas, 5-7 minutes. Cool them for a minute and then transfer to a spice mill or coffee grinder and pulse until they all combine into a uniform mixture. Set aside.
Ask a question about this stepHeat a medium-sized sauté pan with a nice coating of olive oil on medium heat. When the oil comes to temperature, add the shallots and allow them to caramelize, about 5-7 minutes. Add in the garlic and cook for 1-2 minutes.
Ask a question about this stepToss in the eggplant and pomegranate molasses and allow the eggplant to caramelize as well. Season with salt and pepper. After 5 minutes of cooking, add the spice mixture. Let the eggplant cook down further, until it is completely cooked through, about another 15-20 minutes.
Ask a question about this stepOnce the eggplant is cooked, allow it to cool for 15 minutes. Next, take out a food processor (if you don’t have one you can mash by hand) and add in the cooked eggplant, feta, lemon juice, parsley, mint, a good drizzle of olive oil and pulse until combined. Taste to see if any additional salt and pepper is required.
Ask a question about this stepGarnish with the fresh pomegranate seeds, toasted pine nuts, parsley, mint, and a drizzle of olive oil. Serve with toasted pita wedges or any flatbread of your choice. I like to serve this slightly warm or at room temperature, but it can be served chilled.
Ask a question about this stepthanks so much!
this looks divine! love pomegranate molasses..so flavorful! :)
i love pom molasses too, it tastes so good in so many different things! :)
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Sounds great, and photo is gorgeous.