Appetizer

Charred Eggplant & Pomegranate Molasses Tartare in Crispy Phyllo Cups with Burnt Garlic Oil

Name: Charred Eggplant & Pomegranate Molasses Tartare in Crispy Phyllo Cups with Burnt Garlic Oil
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 medium eggplants; 4 sheets phyllo dough; 3 tbsp olive oil (divided); 3 tbsp pomegranate molasses; 2 tbsp tahini; 2 tbsp fresh lemon juice; 3 garlic cloves (divided); ¼ cup fresh parsley, chopped; 2 tbsp fresh mint, chopped; ¼ cup pomegranate seeds; Aleppo pepper & sea salt to taste

Roasted eggplant is charred until deeply smoky, then folded with pomegranate molasses, tahini & fresh herbs to create a silky tartare. Served in crispy phyllo cups topped with explosive pomegranate arils, bursts of heat from burnt garlic oil, & a whisper of Aleppo pepper—a textural & flavor revelation.

596cal 11gprotein 71gcarbs 33gfat 18min prep 22min cook 2serves

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