Grilled Soda Bread, Egg Plant, And White Been With Pomegranate Molasses

by Chef Maryam Ghargharechi May 13, 2020 1 min read

Grilled Soda Bread, Egg Plant, And White Been With Pomegranate Molasses

Middle Eastern slow-cooked eggplant is a simple vegetarian dish.

INGREDIENTS

30 mins  2 servings   300 cals 

1 large eggplant 1 red onion 2 cloves of garlic 100 g cooked wight bean 30 ml pomegranate molasses
250 g tomato's puree 10 g parsley 50 g feta cheese 4 big slices of grilled soda bread cherry tomato

Grilled Soda Bread, Egg Plant, And White Been With Pomegranate Molasses

DIRECTIONS

Dice the aubergine and fry in hot olive oil until colors are on both sides. Then, add finely sliced red onion and chopped garlic. Cook until tender. Add cooked wight beans and pomegranate molasses.

 

Season with salt and pepper. Add tomato's puree, bring to a simmer and cook until the a eggplant has a soft and silky texture.

 

Pile the aubergine mixture on the toasted bread. Crumble over some creamy feta cheese. Garnish with fresh parsley and cherry tomato.

 

 

TO HELP YOU WITH THIS RECIPE

Chef Maryam Ghargharechi
Chef Maryam Ghargharechi

Proud mom, wife, and red seal chef with a passion! Member of WACS, CCFCC, and BC Chefs' Association.


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