Ingredients
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2 large eggplants, cut into cubes
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1 to 1 1/2 cups vegetable oil
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5 tablespoons pomegranate molasses
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1 large teaspoon harissa
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1 teaspoon rose water
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1 tablespoon olive oil
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2-3 tablespoons honey plus more to taste
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2 heaping tablespoons tomato paste
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1/2 cup sun dried tomatoes in oil, drained and cut into strips
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1 small bunch of parlsey, roughly chopped
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Seeds of 3/4 of a pomegranate or about 1 cup seeds
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3/4 cup pistachios
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course sea salt, for taste
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garnish
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few sprigs of fresh parsley
Directions
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1
Done
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Prepare a plate with paper towels (kitchen roll) to absorb oil after frying eggplant. Set aside near stove top. |
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2
Done
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In a large, deep saucepan pour 1 cup of the vegetable oil and heat over medium-high heat. |
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3
Done
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Working in batches, add a layer of eggplant to the pan and fry until fully cooked and nicely browned on all sides, about 10-15 minutes. You want to stir every few minutes but not too much or eggplant can become mushy. |
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4
Done
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When nicely browned, use a metal slotted spoon to drain and place on plate with paper towels. |
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5
Done
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Add more olive oil to pan if necessary, and continue to work until eggplant is cooked. |
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6
Done
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Leave eggplant out to cool, this can be done a day ahead and then kept in refrigerator. Take out 2 hours before adding other ingredients. |
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7
Done
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In a large mixing bowl, add the pomegranate molasses, harissa, rose water, honey and tomato paste, combining well together. |
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8
Done
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Add the cooled eggplant, sun-dried tomatoes, parsley, pomegranate seeds, pistachios. Season with a bit of salt and mix well. You may want to add more honey, salt or pomegranate molasses. |
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9
Done
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Cover bowl with plastic wrap, or top with a plate, and let stand for at least 30 minutes at room temperature. Or refrigerate overnight, I think it tastes even better the next day! |
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10
Done
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Serve with some more parsley garnish. |
