Ingredients
The following ingredients have 5 Servings
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1 teaspoon dried pomegranate seeds (anar dana), found in Indian/Pakistan markets
- 1/2 teaspoon smoked paprika
- extra-virgin olive oil
- 2 medium-sized eggplants, peeled and cut into a small dice
- 2-3 shallots, chopped
- 4 cloves garlic, minced
- 1/4 cup pomegranate molasses
- spice mixture (see above)
- 1 cup crumbled Middle Eastern Feta
- 1 teaspoon fresh lemon juice
- 1/4 cup chopped parsley
- 1 tablespoon chopped mint
- 1/4 cup fresh pomegranate seeds/arils
- 2 tablespoons toasted pine nuts
- kosher salt and black pepper, to taste
Instruction
- First, dry roast the spices in a dry pan on medium heat until you start to smell their aromas, 5-7 minutes. Cool them for a minute and then transfer to a spice mill or coffee grinder and pulse until they all combine into a uniform mixture. Set aside.
- Heat a medium-sized sauté pan with a nice coating of olive oil on medium heat. When the oil comes to temperature, add the shallots and allow them to caramelize, about 5-7 minutes. Add in the garlic and cook for 1-2 minutes.
- Toss in the eggplant and pomegranate molasses and allow the eggplant to caramelize as well. Season with salt and pepper. After 5 minutes of cooking, add the spice mixture. Let the eggplant cook down further, until it is completely cooked through, about another 15-20 minutes.
- Once the eggplant is cooked, allow it to cool for 15 minutes. Next, take out a food processor (if you don’t have one you can mash by hand) and add in the cooked eggplant, feta, lemon juice, parsley, mint, a good drizzle of olive oil and pulse until combined. Taste to see if any additional salt and pepper is required.
- Garnish with the fresh pomegranate seeds, toasted pine nuts, parsley, mint, and a drizzle of olive oil. Serve with toasted pita wedges or any flatbread of your choice. I like to serve this slightly warm or at room temperature, but it can be served chilled.
