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Betingan Meshwi bel Dibs al Rumman

The best eggplants to use for this are white-fleshed with no seeds.

Recipe information

  • Yield

    serves 4

Ingredients

4 medium-small eggplants
3 tablespoons pomegranate syrup (molasses or concentrate)
6 tablespoons extra-virgin olive oil
Salt
Pinch of ground chili pepper
1/4 cup finely chopped flat-leaf parsley

Preparation

  1. Step 1

    Roast the eggplants whole in the oven or under the broiler, turning them over, until they feel very soft when you press.

    Step 2

    Mix the rest of the ingredients together as a dressing.

    Step 3

    To serve, cut the eggplants in half lengthwise and pour the dressing over the flesh.

  2. Variation

    Step 4

    Use 2 tablespoons balsamic or wine vinegar instead of pomegranate syrup.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternEggplantVegetableStarterSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickWeeknight Meals30 Minutes or LessBroilCookbooks
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