Eggplant & Pomegranate Borani

  1. Wash and place eggplants in a 400 degree oven for 40 minutes, or until eggplant is cooked
  2. Place garlic in a foil pouch and allow to roast along with the eggplants
  3. In the mean time slice onions in half moons, then sauté in olive oil until golden
  4. Separate eggplant pulp from skin, then add to the onion along with garlic
  5. Cook eggplant and onion for 15 minutes stirring constantly so that any moisture is evaporated and the eggplant is fully cooked.
  6. Season with salt and pepper
  7. Add pomegranate molasses and cook for 5 minutes longer
  8. Warm 2 tablespoons of olive oil along with 1 tablespoon of dried mint; allow for the flavor of the mint to rise, then turn off and let sit until serving time

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