EGGPLANT & POMEGRANATE

Serves: 4

Time: 50 minutes

- 2 eggplants

- 2 tablespoons cumin seeds

- 8 black peppercorns

- 1 tablespoon ground ginger

- 1/2 teaspoon salt

- 1/2 cup olive oil

- 1 large pomegranate, or 2 small ones

1. Preheat the oven to 390°F

2. Slice off the stems of the eggplants and halve each one lengthwise. Slice each eggplant half diagonally into 1/4-inch-wide strips and place on a large rimmed baking sheet. If necessary, use two baking sheets so that the eggplant slices do not overlap each other. 

3. Using a pestle and mortar, thoroughly crush the cumin seeds and whole peppercorns with the ground ginger and salt. Mixing all the seasonings together before adding to the eggplant helps to evenly distribute flavor. 

4. Add the seasonings to your baking sheet(s). Using your hands, mix the eggplant strips with the seasonings until evenly covered. Add the olive oil and mix well. Place in the oven for 15 minutes. If you're using two baking sheets, swap them around halfway through cooking so that the eggplant cooks evenly. 

5. Halve the pomegranate and extract all the seeds.  

6. After 15 minutes, take the baking sheet(s) out of the oven and gently turn over each slice of eggplant using a spatula. The eggplant will be quite moist and delicate at this stage. Make sure the slices are not overlapping and put back into the oven for another 15 minutes. The eggplant should be browning slightly. Keep the slices in the oven for another 3–4 minutes. They are ready when well browned but still tender. 

7. Toss the eggplant with the pomegranate seeds and add salt to taste. Serve hot. 

Enjoy your cooking with your loved one

Sumber buku: Duval timothy; Folayemi brown; & Jacob fodio todd, Food from across africa, May 2016