Appetizer

Crispy Eggplant Rounds with Pomegranate-Walnut Sauce & Toasted Sesame Oil

Name: Crispy Eggplant Rounds with Pomegranate-Walnut Sauce & Toasted Sesame Oil
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 2 servings
Ingredients: 1 medium eggplant (about 10 oz); kosher salt; ½ cup walnuts, toasted; ¼ cup pomegranate molasses; 2 tbsp pomegranate seeds, plus more for garnish; 1 tbsp fresh lemon juice; 1 garlic clove; ¼ tsp Aleppo pepper (or pinch of cayenne); 3 tbsp olive oil, divided; 1 tbsp toasted sesame oil; fresh mint for garnish; fleur de sel

Paper-thin eggplant slices are salted, dried, then pan-fried until golden and tender. Served atop a silky pomegranate-walnut muhammara-inspired sauce, finished with a drizzle of toasted sesame oil and a scatter of pomegranate seeds—sophisticated enough for a dinner party, confident enough for a weeknight.

551cal 6gprotein 30gcarbs 48gfat 15min prep 16min cook 2serves

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