Eggplant Harrah
Eggplant Harrah
Ingredients
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
Steps
Heat a very large skillet on medium/low heat
Sautee the onions then add the garlic in water or oil
Add the spices and tomato
Then add the tomato paste and eggplants
Cover and cook for 40 minutes or until the eggplants fall apart
Stir occasionally
Once fully cooked, turn off the heat and add the parsley, lemon, pomegranate molasses, vinegar, and pomegranates if using
Serve hot or cold with hummus or chickpeas or with this pomegranate salad