Fried Eggplants with Pomegranate and Herbs

Description

A classic dish where the sharp, robust flavor of eggplant is softened by a gentle pomegranate sauce.

Ingredients

• Eggplants - 3 pieces
• Cilantro - 1 bunch
• Garlic - 3 cloves
• Pomegranate Seeds - ½ pieces
• Unrefined Sunflower Oil - 0 fl oz
• Salt - to taste

Step by Step guide

Step 1

Cut off the stem of the eggplants and, without peeling the skin, slice them into pieces about five millimeters thick. From one eggplant, you should get four to five slices and two ends, which can either be discarded or used for another dish.

Step 2

Preheat a skillet, pour in some oil, and sauté the eggplants one at a time in a single layer.

Step 3

Thoroughly crush the cilantro, garlic, and salt in a mortar until it forms a paste and all ingredients lose their individual characteristics.

Step 4

Spread the green paste on both sides of each roasted eggplant slice and arrange them on a plate.

Step 5

Before serving, sprinkle the eggplants with pomegranate seeds. This dish can be enjoyed both hot and cold.

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