- eggplant - 3 Pieces (chopped)
- olive oil - 1 1/3 Cups
- salt - 3 teaspoons
- Pomegranate molasses - 3 items. spoons
- lemon juice - 1/3 Glass
- cloves of garlic - 2 pieces
- fresh mint - 1/3 Glass
- freshly ground pepper - 1/4 teaspoonfuls
Preheat the grill to medium temperature. Lubricate the eggplant from all sides 2/3 of a glass of oil and season with 1 teaspoon of salt. Place the eggplants on the grill in one layer. Cover and fry, turning from time to time, until soft, about 8 minutes. While eggplants are prepared, beat together garnet molasses, lemon juice, garlic, mint, the remaining 2 teaspoons of salt, pepper and the remaining 2/3 cups of oil. Add warm cooked eggplants, stir and serve. Cooked eggplants can be stored in a refrigerator in a sealed container for 1 week.
Servings: 6