Levantine cuisine · Vegetable Dishes

Batenjan bi Debs Rumman (Eggplant with Pomegranate Molasses)

Golden-fried eggplant cubes with pomegranate molasses, onions, and toasted walnuts.

Ingredients · for 4 servings

• 800 g eggplants
• 2 onions
• 3 garlic cloves
• 3 tbsp pomegranate molasses
• 80 g walnuts
• 80 ml olive oil
• 1/2 bunch flat-leaf parsley
• 1 tsp cumin
• 1 pomegranate
• Salt, pepper

Instructions

1. Cut the eggplants into 3 cm cubes, toss with 1 tsp salt, and let drain in a colander for 15 min., then pat dry.
2. Toast the walnuts in a dry pan over medium heat for 3 min. until fragrant, remove, and roughly chop.
3. Heat 5 tbsp olive oil until very hot and fry the eggplant cubes in batches for 6–8 min. until golden all over and creamy inside; drain on paper towels.
4. Cut the onions into thin strips and sauté in the remaining oil for 6 min. until soft, then add the finely chopped garlic and cumin and toast for 1 min.
5. Stir the pomegranate molasses with 4 tbsp water, return the eggplant, and toss for 2 min. until everything is glossily coated; season with salt and pepper.
6. Arrange on a shallow platter, scatter with walnuts, chopped parsley, and pomegranate seeds, and serve lukewarm.