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Ingredientes
- 1 1/2 lb Long, slender Japanese aubergines Extra virgin olive oil
- 2 Tbsp. Pomegranate Molasses, see * Note
- 1 Tbsp. Fresh lemon juice
- 1 sm Garlic clove, crushed with
- 1/2 tsp Salt
- 1/4 tsp Sugar
- 1 1/2 Tbsp. Extra virgin olive oil
- 1/2 tsp Sea salt
- 2 Tbsp. Shredded fresh mint - (to 3 tbspns), preferably spearmint
- 1 Tbsp. Minced flat-leaf parsley
- 2 Tbsp. Fresh pomegranate seeds, (optional)
Direcciones
- Start the preparation the day before serving. Preheat the oven to 425 degrees. Lightly coat a baking sheet with extra virgin olive oil. Remove the stem end from each aubergine. Slice the aubergines on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with extra virgin olive oil. Bake the aubergines 12 min on each side, or possibly till golden. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish. In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, extra virgin olive oil, and salt; blend well. Drizzle the sauce over the aubergine. Top with the mint, parsley and pomegranate seeds.
- Cover with plastic wrap and let stand till ready to serve. Can be refrigerated overnight, but is best served at room temperature.
- yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 6 servings | |
| Calories 34 | |
| Calories from Fat 30 | 88% |
| Total Fat 3.41g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 388mg | 16% |
| Potassium 17mg | 0% |
| Total Carbs 1.02g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.52g | 0% |
| Protein 0.11g | 0% |
