Eggplant with Pomegranate Molasses Sauce

Ingredients

• 2 large eggplants, cut
• Salt
• Vegetable oil
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tsp dried mint
• 1/4 cup pomegranate molasses
• 4 cloves garlic, crushed
• Also from Om Taha's delicious recipes, here is Potato Kibbeh

Method

1. Wash the eggplants well, trim the tops, then cut them lengthwise into wide, thin slices and place them in a deep bowl.
2. Sprinkle a little salt over the eggplant and toss until the salt is evenly distributed over the pieces.
3. Leave the eggplant with the salt for about 15 minutes until it releases its liquid.
   Timers: 15 min
4. After about 15 minutes, place the eggplant slices on a clean cloth, cover them with it, and press to remove all the liquid completely.
   Timers: 15 min
5. Brush each piece with oil and grill in the oven on both sides until the eggplant is cooked and browned.
6. Mix all the seasonings, mint, crushed garlic, and pomegranate molasses together in a bowl to make the sauce.
7. Then brush each eggplant slice with this sauce.
8. Serve the grilled eggplant with pomegranate molasses sauce immediately, and eat with Arabic bread.