Aubergine With Pomegranate Sauce Recipe

• 1 1/2 lb Long, slender Japanese aubergines Extra virgin olive oil
• 2 Tbsp. Pomegranate Molasses, see * Note
• 1 Tbsp. Fresh lemon juice
• 1 sm Garlic clove, crushed with
• 1/2 tsp Salt
• 1/4 tsp Sugar
• 1 1/2 Tbsp. Extra virgin olive oil
• 1/2 tsp Sea salt
• 2 Tbsp. Shredded fresh mint - (to 3 tbspns), preferably spearmint
• 1 Tbsp. Minced flat-leaf parsley
• 2 Tbsp. Fresh pomegranate seeds, (optional)

1. Start the preparation the day before serving.
2. Preheat the oven to 425 degrees.
3. Lightly coat a baking sheet with extra virgin olive oil.
4. Remove the stem end from each aubergine.
5. Slice the aubergines on the bias into 1/2-inch thick ovals.
6. Spread the slices on the baking sheet in a single layer and brush with extra virgin olive oil.
7. Bake the aubergines 12 min on each side, or possibly till golden.
8. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
9. In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, extra virgin olive oil, and salt; blend well.
10. Drizzle the sauce over the aubergine.
11. Top with the mint, parsley and pomegranate seeds.
12. Cover with plastic wrap and let stand till ready to serve.
13. Can be refrigerated overnight, but is best served at room temperature.
14. yields 6 servings.

olive oil, pomegranate molasses, lemon juice, garlic, salt, sugar, extra virgin olive oil, salt, mint, flatleaf parsley, pomegranate seeds

Taken from cookeatshare.com/recipes/aubergine-with-pomegranate-sauce-71816 (may not work)