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Xian-style Eggplant and Pomegranate

Vegetables, also Vegetarian Foods

Xian-style Eggplant and Pomegranate
6 long thin eggplants
3 Tablespoons corn oil
2 medium onions, peeled and thinly sliced
1 large tomato, peeled and sliced
3 Tablespoons pomegranate molasses
2 teaspoons salt
1 teaspoon sugar
1 Tablespoon sesame oil
1/2 teaspoon ground black pepper
1/2 cup chopped fresh mint leaves
1 teaspoon of a mixture of cumin seeds, fennel seeds, nigella seeds, and/or mustard seeds, optional
1. Cut eggplant into one-inch cubes.
2. Heat oil and fry the onions and garlic until the onions are translucent. Then add the eggplant and fry an additional tem minutes before adding the tomato, pomegranate molasses, salt, sugar, pepper, and mint. Reduce heat and simmer this for ten minutes. If using the optional seeds, stir them in when adding the tomato mixture.
3. Add the sesame oil, and stir well. Serve hot or cold.

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