Persian EGGPLANT with Pomegranate Molasses Recipe from Chef Victoria Love

Описание: Watch Chef Victoria Love demonstrate how to make Persian Eggplant with Pomegranate Molasses using Baharat Persian Spice Blend which recipe is on this link

   • BAHARAT Persian Spice Blend from Chef Vict...  

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Chef Victoria Love’s
Persian Eggplant with
Pomegranate Molasses

2 Eggplant, large about 2 ½ Pounds
1 teaspoon Table Salt
4 Tablespoons Olive Oil, divided
1 Spanish Onion, large
1 Tablespoon Baharat Spice Blend
¼ Cup Tahini
1 Lemon, zest and juice
1 teaspoon Pomegranate Molasses
2 teaspoons Water
Pinch of Kosher Salt
2 Tablespoons Cilantro, chopped
2 Tablespoon Pistachios, chopped
Pomegranate Molasses for garnish
Pomegranate Seeds for garnish


1.On a cutting board with a non-slip mat using a chef’s knife cut Eggplant into 2” cubes with the skin on, toss with 1 teaspoon of Table Salt and let sit in a colander for 1 hour to drain the bitter juices.

2. Preheat the oven to 400 degrees. In a large bowl, toss the eggplant with 2 Tablespoons of olive oil, put in a baking pan and roast for 30 minutes. Let cool.

3. In a small bowl with a whisk, stir together the lemon zest, juice, tahini and pomegranate molasses, thin with 1 to 2 teaspoons of cold water.

3. In a large skillet over medium high heat saute onions until light golden on the edges, add baharat and stir with a wooden spoon, add eggplant and saute another 5 minutes.

4. Serve on a platter and drizzle tahini sauce, pomegranate molasses on top. Garnish with pistachios, cilantro and pomegranate arils.