Beitinjan Ma’ Dibs Rumman – Eggplant With Pomegranate Molasses Recipe

RatingDifficultyBeginner

It's incredibly easy to make, but this Roasted Aubergine/Eggplant with Pomegranate Molasses & Pul Biber recipe is the ideal complement to a mezze feast.

Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins
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 ¾ Eggplants (medium)
 ¼ Onions
 1 Garlic cloves
  tsp Salt
 ½ tbsp Pomegranate molasses ('Dibs Rumman' in Arabic)
 ¼ tbsp Lemon juice
  tbsp Olive oil
 Sunflower oil
FOR GARNISH
 Pomegranate seeds ('Rumman' in Arabic)
 Parsley (chopped)


1

Heat some sunflower oil and deep fry the eggplant. Don’t fry them all at the same time, and make sure the oil is hot before you start frying. Once fried put on a plate with a paper towel to absorb the excess oil.

2

For the dressing, mix together the crushed garlic, salt, pomegranate molasses (dibs rumman), lemon juice and olive oil.

3

Put the eggplant in a serving plate. Add the onions on top then drizzle the sauce all over.

Ingredients

 ¾ Eggplants (medium)
 ¼ Onions
 1 Garlic cloves
  tsp Salt
 ½ tbsp Pomegranate molasses ('Dibs Rumman' in Arabic)
 ¼ tbsp Lemon juice
  tbsp Olive oil
 Sunflower oil
FOR GARNISH
 Pomegranate seeds ('Rumman' in Arabic)
 Parsley (chopped)

Directions

1

Heat some sunflower oil and deep fry the eggplant. Don’t fry them all at the same time, and make sure the oil is hot before you start frying. Once fried put on a plate with a paper towel to absorb the excess oil.

2

For the dressing, mix together the crushed garlic, salt, pomegranate molasses (dibs rumman), lemon juice and olive oil.

3

Put the eggplant in a serving plate. Add the onions on top then drizzle the sauce all over.

Beitinjan Ma’ Dibs Rumman – Eggplant With Pomegranate Molasses Recipe

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