Eggplant With Pomegranate Syrup (Betanjan Bi Ruman) - cooking recipe

Ingredients
    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
Preparation
    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.

Leave a comment