logo  
Home  |  Marlene Matar |   Recipes Alphabetical List  |  Books | Calendar, Fees and Regulations  | Contacts
Madkouk al-Batinjan -Eggplant in Pomegranate Molasses

Appetizers

Bread | Sandwiches

Desserts

Fish

Meat

Pasta | Rice

Poultry

Salads

Sauces

Soups

Vegetables

Madkouk al-BatinjanAn appetizer from Syria which is considered as part of a Mezze;

The combination of fried eggplants with pomegranate molasses makes it a very tasty though it is laden with calories due to the fried eggplant.

Ingredients:  4 servings

800 g. eggplants

2 to 3 garlic cloves, crushed

2 to 4 tablespoons pomegranate molasses

Vegetable oil for deep-frying

Salt and freshly ground black pepper

 

For decoration

Grated carrot

Grated cucumber

Peeled radish

 

1. Peel eggplants and cut lengthwise into 1½ cm. thick slices.

2. Sprinkle eggplant slices on both sides with about 2 teaspoons salt and place them in a strainer 30 minutes.

3. Wipe eggplant slices with kitchen towels and fry in hot oil till colored, place in a strainer to remove excess oil.  Set aside to cool

4. Place each slice between kitchen towels and press on with the palms of the hands to remove more oil.

5. Place the eggplant slices with the crushed garlic, pomegranate molasses, salt, and black pepper in a food processor and process few turns.

6. Remove eggplant mixture to a bowl, taste and adjust seasoning by adding more pomegranate molasses or salt according to taste.

7. Garnish and serve with spring onion, Arabic bread, and olive oil on the side.

To reduce calories

Pierce eggplants in few places and bake them in a 200 Cº oven (or under a hot grill turning them few times till tender, remove the pulp and continue as above).  Eggplants also may be boiled in salted water, use small eggplants, and squeeze well before use.

© 2005 Cooking Courses Marlene Matar