Eggplant with Pomegranate Dip (Nazkhatun) Recipe

• 3 medium eggplants
• 2 medium onions, peeled and grated
• 2 cloves garlic, peeled and crushed
• 1/2 cup olive oil
• 4 medium tomatoes, peeled and thinly sliced
• 2 tablespoons pomegranate paste or 1/2 cup verjus
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon angelica powder (gol-par)
• 1/2 cup chopped fresh mint or 2 teaspoons dried mint

1. Preheat oven to 350 degrees F. Prick eggplants with a fork to prevent bursting, and place on oven rack.
2. Bake for 1 hour.
3. Be sure to put a tray under the eggplants to catch drips.
4. Place the eggplant on a cutting board and let stand until cool enough to handle.
5. Peel and chop.
6. In a deep skillet, fry the onions and garlic in 3 tablespoons oil.
7. Add tomatoes, pomegranate paste, or verjus, cook for 10 minutes over medium heat, add the eggplant, and sprinkle with salt, pepper, angelica powder, and mint.
8. Stirring occasionally, simmer over low heat for another 35 minutes, and adjust seasoning.
9. Transfer to a serving dish and serve hot or cold with bread as an appetizer.

eggplants, onions, garlic, olive oil, tomatoes, pomegranate, salt, freshly ground black pepper, angelica powder, fresh mint

Taken from www.chowhound.com/recipes/eggplant-with-pomegranate-dip-nazkhatun-11063 (may not work)