SUMAC-SCENTED EGGPLANT AND CHICKPEAS
The cookbook author Cathy Barrow always finds creative ways to make use of ingredients. She created this recipe as a savory pie filling for her book "Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies," but it also makes a good vegetarian supper when served over rice, and a nice side dish too. (Make it vegan by omitting the yogurt to serve.) Pomegranate molasses can be found in Middle Eastern markets and health-food stores and adds bright, tangy sweetness to this hearty dish.
Provided by Jennifer Steinhauer
Categories dinner, easy, weeknight, vegetables, main course, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a deep, wide skillet, heat 1/4 cup olive oil over medium-high until shimmering. Add half the eggplant, season with salt and pepper and cook, stirring occasionally, until tender and browned all over, about 8 minutes. Transfer the eggplant to a large baking sheet to cool and repeat with the remaining olive oil and eggplant. Transfer to the baking sheet.
- Add the tomatoes, sumac, garlic and 2 tablespoons pomegranate molasses to the skillet. Season with salt and pepper and simmer over medium-low until thickened, about 15 minutes.
- Stir in the eggplant, chickpeas, half the scallions, half the mint and 1/4 cup water. Let simmer until flavors meld, about 2 minutes. Taste and adjust the seasoning, adding more pomegranate molasses if you like. The eggplant mixture should be a little textural, chunky even, with an assertive, tangy finish.
- Divide the rice and eggplant mixture among wide, shallow bowls. Dollop with yogurt, sprinkle with the remaining scallions and mint, and serve with pita, if using.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 13 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 919 milligrams, Sugar 19 grams
EGGPLANT WITH POMEGRANATE SAUCE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- Start the preparation the day before serving. Preheat the oven to 425 degrees. Lightly coat a baking sheet with olive oil.
- Remove the stem end from each eggplant. Slice the eggplants on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with olive oil. Bake the eggplants 12 minutes on each side, or until golden brown. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
- In a small bowl, combine the pomegranate molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well. Drizzle the sauce over the eggplant. Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve. Can be refrigerated overnight, but is best served at room temperature.
DANIEL BOULUD'S EGGPLANT WITH CUMIN
Provided by Julia Reed
Categories side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Pierce the eggplants in several places so they won't explode, place in a greased baking pan and bake until soft, almost to the point of collapse, 35 to 45 minutes. Cut in half, cool for 15 minutes or so and drain the juices. Remove the skin, finely chop the flesh and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onions, garlic and cumin, cover and cook for 3 minutes. Add the mushrooms, cover and cook for 5 minutes. Add the eggplant and salt and pepper to taste. Cook gently for 20 minutes, or until moisture evaporates. Check for seasoning.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 596 milligrams, Sugar 9 grams
CUMIN-SCENTED EGGPLANT WITH POMEGRANATE AND CILANTRO
Texture and flavor contrasts make for an addictive side dish or starter.
Provided by Marlena Spieler
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Stir 5 cups water and 2 1/2 tablespoons sea salt in large bowl to dissolve salt. Add eggplant slices. Place plate on eggplant to submerge; let soak 1 hour. Drain eggplant; pat dry.
- Preheat oven to 350°F. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Working in batches, sauté eggplant until brown in spots and softened, 2 minutes per side. Transfer to large rimmed baking sheet. Repeat with remaining eggplant, adding more oil by tablespoonfuls as needed; arrange eggplant in single layer on baking sheet.
- Mix cumin and cayenne. Sprinkle eggplant with cumin mixture. Roast until golden and cooked through, 30 minutes.
- Remove eggplant from oven; sprinkle with garlic. Arrange eggplant on platter and drizzle lightly with pomegranate molasses. Sprinkle pomegranate seeds and cilantro over. Serve warm or at room temperature.
- *A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO
Categories Ginger Onion Tomato Side Roast Sauté Eggplant Cilantro Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
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CUMIN-SCENTED EGGPLANT WITH POMEGRANATE AND CILANTRO
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Estimated Reading Time 1 min
- Stir 5 cups water and 2 1/2 tablespoons sea salt in large bowl to dissolve salt. Add eggplant slices. Place plate on eggplant to submerge; let soak 1 hour. Drain eggplant; pat dry.
- Preheat oven to 350°F. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Working in batches, sauté eggplant until brown in spots and softened, 2 minutes per side. Transfer to large rimmed baking sheet. Repeat with remaining eggplant, adding more oil by tablespoonfuls as needed; arrange eggplant in single layer on baking sheet.
- Mix cumin and cayenne. Sprinkle eggplant with cumin mixture. Roast until golden and cooked through, 30 minutes.
- Remove eggplant from oven; sprinkle with garlic. Arrange eggplant on platter and drizzle with pomegranate molasses. Sprinkle pomegranate seeds and cilantro over. Serve warm or at room temperature.
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