Cloud Nine Eggplant with Pomegranate Seeds, Pine Nuts and Yogurt Tahini Sauce
adapted from Claudia Roden's Batinjan Bil Rumman in Arabesque
*served 2 as an entree
1 1/2 lbs eggplant, sliced
1 1/2 Tbs pomegranate syrup
1 1/2 Tbs white wine vinegar
2 cups Greek yogurt
1 garlic clove, minced
2 Tbs tahini
1/4 cup pine nuts
1/4 cup pomegranate seeds
olive oil, salt
- Saute eggplant in olive oil over medium until golden brown. Flip and repeat. Remove to paper towels to dry.
- Heat 1/2 Tbs olive oil and fry pine nuts briefly until starting to brown. Remove from pan.
- Combine pomegranate syrup, vinegar and 2 Tbs olive oil. Toss eggplant slices in the mixture and place on plates for serving.
- Combine yogurt, tahini and garlic. Dollop on top of eggplant slices. Spinkle pine nuts and pomegranate seeds on top.