Olive Oil Mualla

Ingredients

• 3 globe eggplants
• 4 ripe tomatoes
• 5-6 cloves of garlic
• 1/2 cup olive oil
• 2 tablespoons pomegranate molasses
• 1 teaspoon dried mint
• 1 teaspoon tomato paste
• 1 teaspoon salt
• 1 cup hot water

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

Method

1. 1

   Peel the eggplants in stripes, slice them into thick rounds, and soak in salted water for 15 minutes.

2. 2

   Place half of the chopped tomatoes at the bottom of a wide saucepan.

3. 3

   Arrange the drained eggplants on top of the tomatoes, scattering crushed garlic between them.

4. 4

   Spread the remaining tomatoes over the eggplants to cover them.

5. 5

   In a separate bowl, mix olive oil, pomegranate molasses, tomato paste, dried mint, salt, and hot water, then pour over the pan.

6. 6

   Simmer on low heat for about 30 minutes until the eggplants are tender.

7. 7

   After it reaches room temperature, drizzle with a little more olive oil and serve.

Note. The quality of the pomegranate molasses is the most important secret of this dish; use genuine Hatay pomegranate molasses if possible.