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–+ servings
A white serving bowl containing wedges of roasted sour eggplant and sprinkled with fresh herbs. A small bowl of ground salt rests to the side.

Batinjan Bi Hamud / Sour Eggplant

Recipe by Anas Atassi | Photography by Jeroen van der Spek
This is a modified version of a street food sandwich. I’ve turned it into a side dish here and, instead of deep-frying the eggplant, they are roasted in the oven. The lemon, along with the pomegranate molasses and pomegranate seeds, give the dish an amazing sweet-sour flavour. It pairs well with everything!
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Prep Time 15 minutes
Cook Time 25 minutes
Course Side Dish
Servings 4 people

Ingredients
 

  • 2 eggplants, cut lengthwise into four wedges
  • 3 tablespoons of extra-virgin olive oil
  • salt
  • 2 tomatoes, diced
  • 2 garlic cloves, pressed
  • 1 bunch of flat-leaf parsley, minced
  • juice of 1 organic lemon
  • 2 tablespoons pomegranate molasses
  • 1 handful of pomegranate seeds

Instructions
 

  • Preheat oven to 200°C.
  • Arrange the eggplant slices on the baking tray and brush or rub them with 2 tablespoons of extra-virgin olive oil. Salt the eggplant well and roast in the oven for 20–25 minutes, or until golden brown and somewhat charred at the edges.
  • Mix the tomato, garlic, parsley, lemon juice and the rest of the olive oil in a small bowl. Salt to taste.
  • Place two pieces of the roasted eggplant on each plate and add some of the tomato salad. Drizzle with pomegranate molasses and sprinkle with fresh pomegranate seeds.

Notes

Cover of cookbook Image and text from Sumac by Anas Atassi, food photography by Jeroen van der Spek. Murdoch Books RRP $49.99. Recipes and stories from Syria. Cover features a decorative plate with pstiachios
Image and text from Sumac by Anas Atassi, food photography by Jeroen van der Spek. Murdoch Books RRP $49.99.
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