Sassy Radish

Pomegranate Molasses Glazed Eggplant

1 medium eggplant, sliced in half length-wise and then sliced thinly into 1/8 inch slices
1 tsp minced fresh ginger
1 clove garlic, minced
1/4 cup really good quality extra virgin olive oil
1/4 cup pomegranate molasses
1 tsp flaky sea salt (I like Maldon)
2 tsp chopped cilantro


1. Preheat the oven to 375 degrees F. In a baking dish arrange your eggplant slices.

2. Mix together the remaining ingredients in a bowl and pour over the eggplant. Alternatively, you can just add them into the baking dish instead, one by one.

3. Bake for 45 minutes to an hour (check for doneness – you want your eggplant to get soft and reduce in size, and the edges of the baking dish should caramelize nicely). Serve immediately garnished with cilantro.

Serves 2.

pomegranate molasses glazed eggplant originally published on

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