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.
INGREDIENTS
INSTRUCTIONS
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.
For the dressing, mix together the crushed garlic, salt, pomegranate molasses (dibs rumman), lemon juice and olive oil.
Put the eggplant in a serving plate. Add the onions on top then drizzle the sauce all over.
Ingredients
Directions
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.
For the dressing, mix together the crushed garlic, salt, pomegranate molasses (dibs rumman), lemon juice and olive oil.
Put the eggplant in a serving plate. Add the onions on top then drizzle the sauce all over.
