Grilled Eggplant with Apricot Pomegranate Sauce
The exotic sweetness of pomegranates and apricots make this dish particularly interesting.Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 6 small Japanese eggplants, or 1 large eggplant, peeled
- olive oil
- 1 piece (about 1“ square) amradeen (sun-dried apricot sheet), or 1/2 dried apricot, minced
- 1/4 cup hot water 1 tsp. lemon juice
- 2 tbsp pomegranate syrup
- pinch of Aleppo pepper
- minced parsley
- pomegranate seeds (optional)
Soak the amradeen or dried apricot in the hot water to which you have added the lemon juice.
The small eggplants should be cut lengthwise into slices 1/2 inch thick. A large eggplant should be cut crosswise to the same dimension. Brush each slice on both sides with olive oil, sprinkle lightly with salt, and grill or broil until golden.
When the amradeen is very soft, stir in the remaining ingredients. (The dried apricot may need to be pressed through a mesh sieve.) The fruit will disintegrate into a syrupy sauce.
Arrange the eggplant slices in an attractive pattern on a serving platter and drizzle with the pomegranate sauce. Garnish with parsley and (optional) pomegranate seeds.