Eggplant with Pomegranate Spread

Name: Eggplant with Pomegranate Spread (Nazkhatun)
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 25 min
Cuisine: Iranian
Ingredients: ½ cup (120 ml) olive oil; 2 medium onions, peeled and finely chopped; 2 cloves garlic, crushed, peeled, and chopped; 1 medium tomato, peeled and diced; 1 tablespoon pomegranate molasses or ½ cup (120 ml) verjuice (ab-ghureh, unripe grape juice)*; 1 tablespoon pomegranate molasses or ½ cup (120 ml) verjuice (ab-ghureh, unripe grape juice)*; 1 tablespoon pomegranate molasses or ½ cup (120 ml) verjuice (ab-ghureh, unripe grape juice)*; 1 tablespoon pomegranate molasses or ½ cup (120 ml) verjuice (ab-ghureh, unripe grape juice)*; 3 medium eggplants (2 pounds/900 g); 1 teaspoon grape molasses or brown sugar; ½ cup (40 g) chopped fresh mint or 2 teaspoons dried mint; ½ cup (40 g) chopped fresh mint or 2 teaspoons dried mint; Sprigs of mint; 2 teaspoons sea salt; ½ teaspoon freshly ground pepper; 1 teaspoon ground golpar*; 1 teaspoon grape molasses or brown sugar; Lavash or pita bread; Lavash or pita bread; Fresh basil

Nazkhatun

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 25

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

3 medium eggplants (2 pounds/900 g)
½ cup (

Asia
Iran
Starter
Vegan

Method

Preheat oven to 500°F (260°C). Prick eggplants with a fork to prevent bursting and place on oven rack. Bake for 40 minutes