Sour Eggplant in Olive Oil

Ingredients

• 4 globe eggplants
• 1/2 cup olive oil
• 3 cloves garlic (finely chopped)
• 2 tomatoes (diced)
• 3 tablespoons pomegranate molasses
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• Half a bunch of fresh mint and parsley

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

Method

1. 1

   Peel the eggplants in striped patterns, chop into large cubes, and soak in salted water for 20 minutes to remove bitterness.

2. 2

   Pat the soaked eggplants thoroughly dry with a paper towel.

3. 3

   Heat olive oil in a wide pan, add the garlic, and sauté lightly.

4. 4

   Add the eggplants to the pan and sauté over medium heat until they change color.

5. 5

   Add diced tomatoes, pomegranate molasses, sugar, and salt, then mix well.

6. 6

   Cover and cook on low heat for about 25 minutes until the eggplants are tender.

7. 7

   Let it cool to room temperature, garnish with chopped herbs, and serve cold.

Note. The quality of pomegranate molasses directly affects the flavor; if you like it tangier, drizzle a little extra at the end of cooking.