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Ingredients
- Grilled Eggplant Purée With Pomegranate Syrup and Almonds
- 1 1/4 to 1 1/2 1 1/4 to 1 1/2 1/2 pounds eggplant
- 2 2 2 garlic cloves, mashed in a mortar and pestle with a generous pinch of salt
- 3 3 3 tablespoons drained yogurt
- 2 2 2 tablespoons fresh lemon juice
- 2 2 to teaspoons pomegranate molasses (more to taste)
- 1/4 1/4 cup toasted almonds (1 ounce almonds), finely chopped
- 2 2 2 tablespoons finely chopped fresh mint
- to and freshly ground pepper to taste
- Fresh mint leaves for garnish
Preparation
Step 1
1. Prepare a hot charcoal grill. Pierce the eggplants in several places with the tip of a knife. Grill, turning them every so often until completely softened and charred. Transfer to a bowl, and cover tightly. Allow the eggplants to cool until you can handle them, then remove their skins and stems, and discard any juice in the bowl.
2. In a food processor fitted with the steel blade or with a fork, purée the eggplant. Add the garlic, yogurt, lemon juice, molasses, chopped almonds and chopped mint. Mix together. Add salt and pepper, taste and adjust seasonings.
3. Transfer to a serving bowl, garnish with mint and serve.
Yield: About 1 1/2 cups, serving six.
Advance preparation: The dish is best served warm, but you can grill the eggplant up to several hours ahead and then reheat it in a warm oven for about 20 minutes. Leftovers are good for a few days.