EGGPLANT WITH POMEGRANATE SYRUP (BETANJAN BI RUMAN)

Eggplant With Pomegranate Syrup (Betanjan Bi Ruman) image

Provided by Calista L.

Time 50m

Yield 2 cup, 4 serving(s)

Number Of Ingredients 11

2 eggplants
1 onion
2 garlic cloves
2 tomatoes
1 tablespoon dried mint
1 tbsl parsley
1 tablespoon sugar
3 tablespoons vinegar (i have tried apple cider and balsamic, both are good but i prefer the balsamic)
2 tablespoons pomegranate syrup, aka dibs ruman
3 -4 tablespoons olive oil
1 dash pepper

Steps:

Wash the eggplants, slice and sprinkle with coarse salt. Let them
sit for one hour then rinse off the bitter liquid they release;.
pat dry and cut into cubes.
Remove the skins from the tomatoes and cut into cubes.
Peel and slice the onion and garlic and saute gently in a skillet with olive oil.
Add the eggplant, the tomatoes, chopped parsley, mint, vinegar, sugar and a dash of pepper.
Cook slowly for 20 minutes.
Add pomegranate syrup.
Serve warm, with love.

Nutrition Facts : Calories 184.2, Fat 10.7, SaturatedFat 1.5, Sodium 10.8, Carbohydrate 21.9, Fiber 9.2, Sugar 11.3, Protein 3.3

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