Olive Oil-Braised Eggplant with Fresh Tomato and Pomegranate Sauce

Olive Oil-Braised Eggplant with Fresh Tomato and Pomegranate Sauce
Photo by Jean Allsopp

Ingredients

  • Garnish: fresh dill sprigs, fresh flat-leaf parsley
  • ½ cup olive oil
  • 2 (1-pound) eggplants
  • ½ cup olive oil
  • ¼ teaspoon freshly ground black pepper
  • 2 (1-pound) eggplants
  • 3 tablespoons kosher salt, divided
  • + 5 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • Fresh Tomato and Pomegranate Sauce
    • Fresh Tomato and Pomegranate Sauce
    • Garnish: fresh dill sprigs, fresh flat-leaf parsley
    • 3 tablespoons kosher salt, divided

Cut top and bottom off each eggplant. Peel each eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut eggplants crosswise into 1-inch-thick slices. Line a large baking sheet with paper towels; sprinkle 1 tablespoon salt evenly over paper towels. Place eggplant slices on sa...

View full recipe at My Recipes

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