Eggplant with Pomegranate Molasses

Ingredients

• 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

Method

1. Wash the eggplants and cut them lengthwise — cut each eggplant in half with the skin and the stem intact.
2. Salt the eggplant and fry it in hot oil for a few minutes until browned.
3. Place them on kitchen paper to absorb the oil.
4. Prepare the sauce: finely chop the onion, tomato and colored sweet pepper, then add the crushed garlic, salt, lemon, oil, tomato paste or pomegranate molasses.
5. Arrange the eggplant boats on a serving plate and spoon the sauce over the tops of the boats.
6. Fried eggplant with za'atar sauce is a similar recipe