This recipe makes a good vegetarian supper when served over rice, and a nice side dish too. (Make it vegan by omitting the yogurt to serve.) Pomegranate molasses can be found in Middle Eastern markets and health-food stores and adds bright, tangy sweetness to this hearty dish.
- ½ cup olive oil
- 2 pounds firm Italian eggplant, cut into 1-inch cubes
- Kosher salt and black pepper
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon ground sumac
- 2 garlic cloves, peeled and chopped
- 2 tablespoons pomegranate molasses, plus more to taste
- 1 (14-ounce) can chickpeas, drained
- 4 scallions, trimmed and sliced
- ½ cup chopped fresh mint or cilantro
- Cooked white rice, for serving
- ½ cup Greek yogurt, for serving
- Toasted pita, for serving (optional)
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (6 servings)
362 calories; 20 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 12 grams dietary fiber; 19 grams sugars; 8 grams protein; 905 milligrams sodium
- In a deep, wide skillet, heat 1/4 cup olive oil over medium-high until shimmering. Add half the eggplant, season with salt and pepper and cook, stirring occasionally, until tender and browned all over, about 8 minutes. Transfer the eggplant to a large baking sheet to cool and repeat with the remaining olive oil and eggplant. Transfer to the baking sheet.
- Add the tomatoes, sumac, garlic and 2 tablespoons pomegranate molasses to the skillet. Season with salt and pepper and simmer over medium-low until thickened, about 15 minutes.
- Stir in the chickpeas, half the scallions, half the mint and 1/4 cup water. Let simmer until flavors meld, about 2 minutes. Taste and adjust the seasoning, adding more pomegranate molasses if you like. The eggplant mixture should be a little textural, chunky even, with an assertive, tangy finish.
- Divide the rice and eggplant mixture among wide, shallow bowls. Dollop with yogurt, sprinkle with the remaining scallions and mint, and serve with pita, if using.