Turkish Eggplant with Pomegranate Molasses

Turkish Eggplant with Pomegranate Molasses

A Southeastern Turkish meze with roasted eggplant and a tangy pomegranate dressing.

Ingredients

  • 2 large eggplants (or 2 cups CEREN Roasted Eggplant)
  • 2 tablespoons CEREN Pomegranate Molasses
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • ½ teaspoon chili flakes
  • ½ teaspoon cumin
  • Salt, to taste
  • Fresh parsley for garnish

Instructions

Roast eggplant: Grill or roast eggplants until soft. Peel and chop into cubes. (Or use ready CEREN Roasted Eggplant.)

Prepare dressing: Mix CEREN Pomegranate Molasses, olive oil, garlic, cumin, chili flakes, and salt.

Combine: Toss eggplant cubes with the dressing until coated.

Serve: Garnish with parsley and serve at room temperature as a meze with bread.