Cafe Liz
Kosher vegetarian recipes from my kitchen in Tel Aviv
Eggplant in balsamic vinegar and pomegranate syrup
June 28, 2009 at 2:00 pm | Tags: balsamic vinegar, eggplant, garlic, onion, parve, pomegranate, vegan
This soft eggplant dish has a tangy taste from the pomegranate and balsamic vinegar, while red onions add a bit of jewel-like color. You could toss some pomegranate seeds on top as well when they're in season.
On a slightly related note, look at this weird eggplant we saw at the Carmel market:
We didn't buy that one. For this recipe, I used an eggplant that was large and sleek, and more standard looking -- so that the flesh wouldn't be interspersed with folds of skin.
To prepare one large eggplant:
1 large eggplant
1/4 cup pomegranate syrup
1/4 cup balsamic vinegar
2 tablespoons dark brown sugar
1 small purple onion
6-8 garlic cloves
1/2 teaspoon salt (or more, to taste)
Small amount of olive oil for cooking
Optional: Pomegranate seeds, when in season (in the fall)
Slice and "sweat" the eggplant a night in advance: Remove the green top, and slice into 3-4 fat rings. Slice each ring lengthwise, into rectangles -- this is important, because the fibers in the flesh run from the top to the tip, and if you just slice the eggplant into rings, it'll turn into mush once cooked and you'll lose that nice texture. You can cut your rectangles in half. I choose not to peel my eggplant.
Arrange the eggplant slices in a strainer, and sprinkle some salt on each layer. Top with a glass plate and some weights to compress the eggplant, and place on something to catch the juices (it'll start to ooze brown liquid, and you don't want the eggplant to be sitting in this -- or making a mess on your counter). Leave overnight.
To cook the eggplant: Crush the garlic, finely dice the onion, and mix with the pomegranate syrup, sugar and balsamic vinegar.
Drizzle a small amount of olive oil in a large, flat pot. Arrange the eggplant slices in the pot (my pot was large enough that I had only two layers. Pour the sauce on top, cover, and cook on a medium flame for 10-15 minutes, until the eggplant is soft.
Serve hot, cold or lukewarm.
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What a very nice dish. I think it would be very nice for a picnic.
Comment by maybelles mom — June 28, 2009 #
what a weird looking eggplant! the pomegranate syrup sounds so like ” I want it now”
sounds delicious.
Comment by Soma — June 30, 2009 #
Hi Liz,
Just want to say that I’m enjoying not only reading your site, but also, enjoying the recipes. My family originated in Allepo, Syria, but most reside in New Jersey now. So here’s my question:
Have you ever tried stuffing zucchini (meshe) with tofu? I’m looking for a recipe that would have some zing to it using tofu. I don’t know that the usual Tarmahind sauce (Oui) would work with this. Haven’t tried it yet. The recipe actually calls for ground meat with rice (hashu) stuffing and apricots.
Also, have you heard of the vegan/organic restaurant, Millenium in San Francisco. Check out their Web site. The chef, Eric Tucker, is terrific. He has two books out. If you’re interested, here is his Web site.
http://www.millenniumrestaurant.com/restaurant/events.html
Although he is vegan, I wish he had a Kosher wine list.
Oh well.
Also, your menjedrah recipe was delicious. You make it a tad differently, but your recipe was delicious none the less.
Thank you for your recipes.
Best regards,
Reggie
Comment by Regina (Malkah) — June 30, 2009 #
Gorgeous eggplant!! It looks like some of the lovely tomatoes and eggplant that we saw in France – all cryptic and crinkled. I was smitten.
Oh, and also smitten with your pomegranate eggplant recipe, which looks like something right up my alley. If I ate that on toast, would you forgive me?
Comment by Choosy Beggar Tina — June 30, 2009 #
Soma — if you go out and get pomegranate syrup, you can also try this recipe on Chocolate and Zucchini for muhammara, which is what drove me to go out and get pomegranate syrup in the first place, if I recall correctly.
Comment by Liz — July 1, 2009 #
Tina — Go ahead! I think the eggplant would be good on toast, since the marinade gives it a very strong flavor.
Comment by Liz — July 1, 2009 #
Regina — I’ve never tried stuffing any vegetables with tofu. Although if you have a recipe that calls for a filling of rice, fruit and meat, I would try just dropping the meat. It sounds like the other ingredients would be good on their own; maybe augment them with some more spices or vegetables.
I was at a Lebanese restaurant last weekend, and the majadera there was also completely different from mine — the onions, rice and lentils had all been cooked separately, and they used some spices, too (turmeric, sumac). If your recipe is a family recipe, I’m guessing it’s more similar to the Lebanese version?
Comment by Liz — July 1, 2009 #
Maybelle’s Mom — Thanks! It’s definitely a dish that travels well.
Comment by Liz — July 1, 2009 #
Thank you for this recipe. I made it for Rosh Hashana as a side. Just about everyone loved it!
Comment by Dorie — September 21, 2009 #
Thanks Dorie, great to hear! Shana tova.
Comment by Liz — September 21, 2009 #