Dried Eggplant Meze with Walnuts and Pomegranate Molasses

Ingredients

• 8 dried eggplants
• 1 cup crushed walnuts
• 3 tablespoons olive oil
• 2 cloves minced garlic
• 2 tablespoons pomegranate molasses
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• Half bunch finely chopped parsley

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 tender, then drain and squeeze out excess water.

2. 2

   Finely chop the boiled eggplants on a cutting board using a knife.

3. 3

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

4. 4

   Add the chopped eggplants and crushed walnuts to the sauce and mix thoroughly.

5. 5

   Transfer to a serving plate, garnish with finely chopped parsley and extra walnuts, and serve warm or cold.

Note. Make sure to squeeze out all the water from the eggplants after boiling for a richer and firmer meze texture.