Cumin Scented Eggplant

Name: Cumin Scented Eggplant
Ingredients: 5 cups water; 2 12 tablespoons sea salt or 2 12 tablespoons coarse kosher salt; 2 lbs eggplants, cut crosswise into 1/2-inch-thick (about 2 medium); 1 tablespoon olive oil; 2 teaspoons ground cumin; 18 teaspoon cayenne pepper; 2 garlic cloves, minced; pomegranate molasses (for drizzling); 23 cup pomegranate seeds; 14 cup cilantro leaf

10 ingredients

15 steps

Ingredients

5 cups water
2 12 tablespoons sea salt or 2 12 tablespoons coarse kosher salt
2 lbs eggplants, cut crosswise into 1/2-inch-thick (about 2 medium)
1 tablespoon olive oil
2 teaspoons ground cumin
18 teaspoon cayenne pepper
2 garlic cloves, minced
pomegranate molasses (for drizzling)
23 cup pomegranate seeds
14 cup cilantro leaf

Directions

1

Stir 5 cups water and 2 1/2 tablespoons sea salt in large bowl to dissolve salt.
2

Add eggplant slices.
3

Place plate on eggplant to submerge; let soak 1 hour.
4

Drain eggplant; pat dry.
5

Preheat oven to 350F Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat.
6

Working in batches, saute eggplant until brown in spots and softened, 2 minutes per side.
7

Transfer to large rimmed baking sheet.
8

Repeat with remaining eggplant, adding more oil by tablespoonfuls as needed; arrange eggplant in single layer on baking sheet.
9

Mix cumin and cayenne.
10

Sprinkle eggplant with cumin mixture.
11

Roast until golden and cooked through, 30 minutes.
12

Remove eggplant from oven; sprinkle with garlic.
13

Arrange eggplant on platter and drizzle lightly with pomegranate molasses.
14

Sprinkle pomegranate seeds and cilantro over.
15

Serve warm or at room temperature.