Preparation

Pomegranate molasses is one of the most underrated ingredients in Western kitchens. It's essentially pomegranate juice reduced to a thick, tangy syrup with a sweet-tart complexity that transforms everything it touches. Here, it turns humble eggplant into something you'll dream about.

The key is high heat and a generous hand with the glaze—you want the eggplant tender and the exterior deeply caramelized with sticky, flavor-packed spots.

Preparation

1. Preheat your oven to 425°F (220°C). Salt the eggplant rounds generously on both sides and let sit for 15 minutes to draw out moisture. Pat dry.
2. Whisk together pomegranate molasses, olive oil, minced garlic, and a pinch of salt.
3. Arrange eggplant rounds on a parchment-lined baking sheet and brush generously with the pomegranate mixture on both sides.
4. Roast for 25 minutes, flip each round, brush with more glaze, and roast another 15-20 minutes until deeply golden and caramelized.
5. Transfer to a serving plate and drizzle with any remaining glaze.
6. Tear fresh mint leaves over the top just before serving.

Serving idea: These are incredible on flatbread with yogurt, as part of a mezze spread, or simply as a side dish to grilled meat or fish.