A tablespoon olive oil "or more", they say. Huh. In my experience, it'll
take a LOT more oil! I'll make this as a treat, maybe, but when I'm being
much less strict with my diet. Sure does sound tasty, though, doesn't
it? -- TammyM

Cumin-Scented Eggplant with Pomegranate and Cilantro Bon Appétit | November
2008

by Marlena Spieler


Texture and flavor contrasts make for an addictive side dish or
starter.

Yield: Makes 4 servings




5 cups water
2 1/2 tablespoons sea salt or coarse kosher salt
2 pounds eggplant (about 2 medium), cut crosswise into 1/2-inch-thick
slices
1 tablespoon (or more) olive oil
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
2 garlic cloves, minced
Pomegranate molasses* (for drizzling)
2/3 cup pomegranate seeds
1/4 cup cilantro leaves


Stir 5 cups water and 2 1/2 tablespoons sea salt in large bowl to
dissolve salt. Add eggplant slices. Place plate on eggplant to submerge; let
soak 1 hour. Drain eggplant; pat dry.

Preheat oven to 350°F. Heat 1 tablespoon olive oil in large nonstick
skillet over medium-high heat. Working in batches, sauté eggplant until
brown in spots and softened, 2 minutes per side. Transfer to large rimmed
baking sheet. Repeat with remaining eggplant, adding more oil by
tablespoonfuls as needed; arrange eggplant in single layer on baking sheet.

Mix cumin and cayenne. Sprinkle eggplant with cumin mixture. Roast
until golden and cooked through, 30 minutes.