Eggplants with pomegranate seasoning

Description

The dish is prepared without unnecessary complications. Preheat the grill to medium temperature. Brush the eggplants on all sides with 2/3 cup of oil and season with 1 teaspoon of salt. Place the eggplants on the grill in a single layer. Cover with a lid and cook, turning occasionally, until tender, about 8 minutes. While the eggplants are cooking, whisk together pomegranate molasses, lemon juice, garlic, mint, the remaining 2 teaspoons of salt, pepper, and the remaining 2/3 cup of oil. Add the warm cooked eggplants, mix well, and serve. The cooked eggplants can be stored in a sealed container in the refrigerator for up to 1 week. The finished dish can be served at the table.

Instructions