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Cumin-Scented Eggplant

Vegetables, also Vegetarian Foods

Cumin-Scented Eggplant
2 pounds eggplant, peeled, and sliced in half inch slices
2 Tablespoons coarse salt
1 Tablespoon oil
2 teaspoons ground cumin
½ teaspoon ground cayenne pepper
1 teaspoon pomegranate molasses
½ cup pomegranate seeds
1/4 cup fresh cilantro leaves, coarsely chopped

1. Mix eggplant slices with salt in four cups of tepid water, and stir until dissolved.
2. Next, soak the eggplant for one hour; then drain it, and dry the slices with paper towels,
3. Preheat oven to 350 degrees F, then heat the oil in a wok or fry pan and sauté the eggplant slices until brown on both sides, adding more oil if needed.
4. Mix cumin and cayenne powders, and roast the slices in the pre-heated oven until golden on both sides, about half an hour, then toss in the garlic.
5. Put the eggplant on a platter, and drizzle the pomegranate molasses on it, and sprinkle the pomegranate seeds on top, the cilantro, too. Then serve.

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