this version is from the Science '44 Co-op Cookery book I'm putting together
Cumin-Scented Eggplant
5 cups water
2½ tablespoons salt
2 pounds eggplant (about 2 medium), cut crosswise into ½-inch-thick slices
olive oil
2 teaspoons ground cumin
⅛ tsp cayenne pepper
2 garlic cloves, minced
Pomegranate molasses (recipe below, you could also use honey, maple syrup, or any sweet syrup with a tang)
⅔ cup pomegranate seeds
¼ cup cilantro leaves
Stir water and salt in large bowl to dissolve salt. Add eggplant slices. Place plate on eggplant to submerge; let soak 1 hour. Drain eggplant; pat dry.
Preheat oven to 350°F (175°C). Heat 1 tablespoon olive oil in large non-stick skillet over medium-high heat. Working in batches, sauté eggplant until brown in spots and softened, 2 minutes per side. Transfer to large rimmed baking sheet. Repeat with remaining eggplant, adding more oil by tablespoonfuls as needed; arrange eggplant in single layer on baking sheet.
Mix cumin and cayenne. Sprinkle eggplant with cumin mixture. Roast until golden and cooked through, 30 minutes.
Remove eggplant from oven; sprinkle with garlic. Arrange eggplant on platter and drizzle lightly with pomegranate molasses. Sprinkle pomegranate seeds and cilantro over. Serve warm or at room temperature.
Pomegranate Molasses
4 cups pomegranate juice
½ cup sugar
¼ cup lemon juice
In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 ¼ cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.
If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.
