Dried Eggplant Meze with Walnuts and Pomegranate Molasses

Ingredients

• 8 dried eggplants
• 1 cup crushed walnuts
• 3 tablespoons olive oil
• 2 cloves crushed garlic
• 2 tablespoons pomegranate molasses
• 1 teaspoon red pepper flakes
• Salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Boil the dried eggplants in hot water for about 15-20 minutes until softened.

2. 2

   Drain the boiled eggplants, squeeze gently, and chop finely with a knife on a cutting board.

3. 3

   In a deep bowl, mix olive oil, crushed garlic, salt, and pomegranate molasses.

4. 4

   Add the chopped eggplants and crushed walnuts to the sauce and gently combine.

5. 5

   Transfer to a serving plate, sprinkle with red pepper flakes and extra walnuts, and serve warm or cold.

Note. Chopping the eggplants with a knife instead of puréeing them will give the meze a much better texture.