Eggplant with pomegranate molasses — presented in little boats. This recipe comes from the city of Tyre in southern Lebanon :)

4 small long eggplants

1 tablespoon pomegranate molasses (dibs or concentrate)

1 tomato

2 small red sweet peppers or 1 large red bell pepper

2 small green sweet peppers or 1 large green bell pepper

4 spring onions (green onions)

2 cloves garlic

pinch of salt

a drizzle of olive oil

juice of half a lemon

oil for frying

Wash the eggplants and slice each one lengthwise in half, leaving the skin on.
Sprinkle the eggplant with salt, then deep-fry in hot oil for a few minutes until lightly browned.
Place them on paper towels to drain off excess oil.
Prepare the sauce: finely chop the spring onions, tomato, and the colorful sweet peppers.
Add the crushed garlic, salt, lemon juice, olive oil, and pomegranate molasses; mix to combine.
Arrange the eggplant halves (boats) on the serving plate and spoon the sauce over each one.

A delicious vegan eggplant with pomegranate molasses recipe from a friend and contributor to the site

Click the name Amal to visit her profile

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Eggplant with Pomegranate Molasses

Prep checklist