Eggplant in pomegranate sauce

Category: Vegetable and fruit dishes
Eggplant in pomegranate sauce

Ingredients

eggplant (large) 1 PC
sweet red pepper 0.5 pcs
sweet pepper yellow 0.5 pcs
onion (medium) 1 PC
fresh tomato 1 PC
freshly squeezed pomegranate juice 150-200 ml
olive oil 2 tbsp
dry basil 0.5 box l
marjoram 0.5 box l
ground coriander 0.5 box l
salt pepper taste
light honey 1-2 h l
feta (feta cheese) 100 g

Cooking method

  • 1. Squeeze the juice out of the pomegranate and mix it with honey, spices and salt.
  • 2. Peel and seed the tomato. Cut all vegetables into cubes of approximately the same size. Fry the onions until transparent and remove from the pan. Then fry the peppers and eggplant separately over high heat until light golden brown. Combine the peppers, onions and eggplant and return to the pan. Add the tomato and simmer all together over medium heat for 2-3 minutes.
  • 3. Pour in the pomegranate sauce, increase the heat and simmer everything together until almost all the liquid boils down - it takes about five minutes.
  • 4. The finished dish on a dish, spread the pieces of cheese on top and sprinkle with pomegranate seeds. Serve warm.

The dish is designed for

4 servings

Time for preparing:

30 minutes

Note

These eggplants can be served as a side dish and served as a warm salad. They prepare very, very simply and quickly. And the most important thing is delicious ... Try it, I highly recommend it.
Cook with love and bon appetit!

Feofania
super!
Twist
Feofania, I'm glad that I liked the recipe! Thank you!

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