Eggplant Harrah


Eggplant Harrah


  • 4-5 medium eggplants diced (fresh eggplants are best, shiny and tight skin)

  • 1 medium onion - thinly sliced

  • 3 garlic cloves - thinly sliced

  • 1 tomato chopped

  • 1 tsp onion powder, paprika, and smoked paprika

  • salt and pepper to taste

  • cayenne pepper to taste

  • 2 tbsp organic tomato paste

  • 4 tbsp lemon juice

  • +3 tbsp pomegranate molasses

  • 1/2 tbsp apple cider vinegar

  • 1/2 cup finely chopped parsley

  • pomegranate seeds and hummus for serving


  1. Heat a very large skillet on medium/low heat

  2. Sautee the onions then add the garlic in water or oil

  3. Add the spices and tomato

  4. Then add the tomato paste and eggplants

  5. Cover and cook for 40 minutes or until the eggplants fall apart

  6. Stir occasionally

  7. Once fully cooked, turn off the heat and add the parsley, lemon, pomegranate molasses, vinegar, and pomegranates if using

  8. Serve hot or cold with hummus or chickpeas or with this pomegranate salad