Fried Eggplant Appetizer with Tomato and Pepper Topping

Fried Eggplant with Fresh Topping and Pomegranate Molasses

This recipe turns eggplant into a crispy, golden delight, topped with a vibrant mix of fresh ingredients and a drizzle of pomegranate molasses for the perfect balance of flavors.

Ingredients

For the Eggplant:

• 1 large eggplant, cut into 1-inch rounds

• Salt, for drawing out moisture

• Olive oil, for deep frying

  
  

For the Topping:

• 2 tomatoes, chopped

• ½ red bell pepper, chopped

• 2 garlic cloves, chopped

• 2 heaping tablespoons parsley, chopped

• 1 teaspoon lemon juice

• 1 heavy drizzle of olive oil

• ½ tablespoon sumac

• Salt, to taste

• ½ tablespoon jalapeño, finely chopped (optional)

• 1 tablespoon pomegranate molasses (can be mixed in or drizzled when serving)

  
  

For Garnish:

• Fresh mint leaves

• Pomegranate seeds

• Extra drizzle of pomegranate molasses

  
  

Instructions

1. Prepare the Eggplant:

   • Cut the eggplant into 1-inch rounds and pat them dry.

   • Sprinkle with salt and let them sit for 30 minutes to draw out excess moisture.

   • Pat dry again before frying.

2. Fry the Eggplant:

   • Heat a generous amount of olive oil in a pan over medium heat.

   • Deep fry the eggplant rounds until golden brown on both sides.

   • Transfer to a paper towel-lined plate to drain excess oil.

3. Make the Topping:

   • In a bowl, mix the chopped tomatoes, red bell pepper, garlic, parsley, lemon juice, olive oil, sumac, salt, and jalapeño.

   • If desired, add 1 tablespoon of pomegranate molasses for extra depth of flavor.

4. Assemble the Dish:

   • Arrange the fried eggplant rounds on a large serving dish.

   • Spoon the topping over the eggplant.

   • Garnish with fresh mint leaves and pomegranate seeds.

   • Drizzle with pomegranate molasses for an elegant finish.