Eggplant with Pomegranate Molasses

• 2 to 3 eggplants (weighing about 2 pounds)
• Juice of 1 lemon
• 1 tablespoon pomegranate molasses
• 1 to 2 garlic cloves, crushed
• Salt and black pepper
• 3 tablespoons extra virgin olive oil
• 2 tablespoons chopped flat-leaf parsley
• Seeds of 1/2 pomegranate (optional)

1. Prick the eggplants in a few places with a pointed knife to prevent them from exploding.
2. Place them on a sheet of foil on an oven tray and roast them in an oven preheated to 475F for 45 to 55 minutes, until the skins are wrinkled and they are very soft.
3. When cool enough to handle, peel and drop them into a colander or strainer with small holes.
4. Press them very gently to allow their juices to run out.
5. Then, on a serving plate, cut them up into large pieces and dress them quickly so that the flesh does not have time to discolor.
6. Mix the lemon juice, pomegranate molasses, garlic, salt, pepper, and olive oil, pour over the eggplants, and turn them to coat them all over with the dressing.
7. Serve sprinkled with chopped parsley and, if you like, pomegranate seeds.

eggplants, lemon, pomegranate molasses, garlic, salt, extra virgin olive oil, flatleaf, pomegranate

Taken from www.epicurious.com/recipes/food/views/eggplant-with-pomegranate-molasses-373095 (may not work)