Olive Oil-Braised Eggplant with Fresh Tomato and Pomegranate Sauce
Photo: Jean Allsopp
- 2 (1-pound) eggplants
- 3 tablespoons kosher salt, divided
- 1/2 cup olive oil
- 1/4 teaspoon freshly ground black pepper
- Fresh Tomato and Pomegranate Sauce
- Garnish: fresh dill sprigs, fresh flat-leaf parsley
- Cut top and bottom off each eggplant. Peel each eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut eggplants crosswise into 1-inch-thick slices.
- Line a large baking sheet with paper towels; sprinkle 1 tablespoon salt evenly over paper towels. Place eggplant slices on salt-covered paper towels. Sprinkle remaining 2 tablespoons salt over eggplant slices. Let stand 15 minutes.
- Remove eggplants to a colander, rinse well, and pat dry with paper towels. Place eggplants on a clean baking sheet, drizzle evenly with olive oil, and sprinkle with pepper. Bake at 425° for 20 minutes or until eggplant slices are very tender but still holding their shape. Serve with Fresh Tomato and Pomegranate Sauce. Garnish, if desired.
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