Betingan bel Dibs Rumman

• 1 pound baby eggplants, 34 inches long
• Salt
• 5 whole cloves garlic
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons pomegranate syrup (also called concentrate or molasses)
• Juice of 1/2 lemon
• 1/4 teaspoon ground chili pepper
• 1/2 teaspoon ground cumin
• 3 tablespoons chopped flat-leaf parsley

1. Wash the little eggplants, remove caps, but leave the stems on.
2. Cut in half lengthwise, but not right to the end, so that the halves remain attached at the stem end.
3. Boil in salted water with the garlic cloves for 1015 minutes, until soft, then drain.
4. For the marinade, mash the boiled garlic cloves, and mix with the rest of the ingredients.
5. Roll the drained eggplants in the marinade, opening them so that the cut sides can absorb it well.
6. Leave for at least 12 hours and serve cold.

eggplants, salt, garlic, extravirgin olive oil, pomegranate syrup, lemon, ground chili pepper, ground cumin, flatleaf

Taken from www.epicurious.com/recipes/food/views/betingan-bel-dibs-rumman-373203 (may not work)