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Cumin-Scented Eggplant with Pomegranate and Cilantro
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| yield: Makes 4 servings Texture and flavor contrasts make for an addictive side dish or starter. subscribe to Bon Appétit ingredients | |
| 5 cups | water |
| 2 1/2 tablespoons | sea salt or coarse kosher salt |
| 2 pounds | eggplant, (about 2 medium), cut crosswise into 1/2-inch-thick slices |
| 1 tablespoon (or more) | olive oil |
| 2 teaspoons | ground cumin |
| 1/8 teaspoon | cayenne pepper |
| 2 | garlic cloves, minced |
| Pomegranate molasses* (for drizzling) | |
| 2/3 cup | pomegranate seeds |
| 1/4 cup | cilantro leaves |
preparation
Stir 5 cups water and 2 1/2 tablespoons sea 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. Heat 1 tablespoon olive oil in large nonstick 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.
*A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
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