ROASTED EGGPLANT AND HOW TO MAKE POMEGRANATE MOLASSES ENJOY DAN;

ROASTED EGGPLANT WITH POMEGRANATE MOLASSES DRESSING

                                                                                                By CHEF DAN:

Serves 2-3

INGREDIENTS:

2 medium eggplants

2 tablespoons olive oil

Kosher salt

2 teaspoons fennel seeds

2 garlic cloves, minced

1 teaspoon cumin

1/4-cup balsamic vinegar

1/4-cup honey

2 tablespoon lemon juice

1/4-cup pomegranate molasses (recipe to follow)

4- tablespoons olive oil

4 large handfuls arugula leaves

1 onion, thinly sliced

2 cups cherry tomatoes, halved

1/2-cup toasted pine nuts

1/4-cup feta cheese

Kosher salt and black pepper to taste

INGREDIENTS:     (PRE-HEAT OVEN TO 400 DEGREES)

1.   Peel and cut eggplants into thick 1-inch rounds.

2.   Brush both sides with oil, season with salt and pepper.

3.   Place on a prepared baking in a pre-heated oven and bake 15 minutes.

4.   Let cool and set aside.

5.   Using a mortar and pestle, crush fennel seed and garlic to make a paste.

6.   In a bowl add crushed- garlic, cumin, vinegar, honey, lemon juice, pomegranate molasses, and olive oil.

7.   Whisk together to emulsify dressing, set aside

8.   In a serving platter lay arugula leaves.

9.   Sprinkle on onion, tomatoes, salt, and pepper.

10.                Toss to combine; scatter the eggplant slice on the salad.

11.                Garnish with toasted pine nuts and feta cheese.

POMEGRANATE MOLASSES:

4 cups 100 %pomegranate juice,

2/3-cup sugar,

1/3-cup lemon juice.

DIRECTIONS:   (MAKES 1 CUP)

Place ingredients in a sauce-pan over medium-heat.

Once sugar has dissolved, reduce heat to very low-simmer and allow to simmer for60 -70 minutes or until reduce by 75%.

Stirring every 15 minutes.

ENJOY DAN:               HALLELUJAH!!