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Photo: Jean Allsopp Photo by: Photo: Jean Allsopp

Olive Oil-Braised Eggplant with Fresh Tomato and Pomegranate Sauce

Coastal Living SEPTEMBER 2008

  • Yield: Makes 8 servings

Ingredients

  • 2 (1-pound) eggplants
  • 3 tablespoons kosher salt, divided
  • 1/2 cup olive oil

Preparation

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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Olive Oil-Braised Eggplant with Fresh Tomato and Pomegranate Sauce recipe

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