Slow Roasted Eggplant Recipe
Pomegranate, Garlic Sauce, Mint
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Ingredients
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Eggplant
Pomegranate Garlic Sauce
Garnish
Method
Roasting the Eggplant
- 1
- 2
Roast the Eggplant
Place the eggplants cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 45-50 minutes until the flesh is tender and caramelized.
Making the Sauce
- 3
Prepare the Pomegranate Garlic Sauce
In a small saucepan, combine pomegranate juice, minced garlic, honey, red wine vinegar, salt, and black pepper. Cook over medium heat, stirring occasionally, until the sauce reduces by half and thickens, about 15-20 minutes.
Serving
- 4
Assemble the Dish
Once the eggplants are roasted, remove them from the oven and place them on a serving platter. Drizzle the pomegranate garlic sauce over the eggplant halves. Garnish with fresh mint leaves and pomegranate seeds before serving.