Cumin-Scented Eggplant with Pomegranate and Cilantro

Name: Cumin-Scented Eggplant with Pomegranate and Cilantro
Yield: 4 Servings
Ingredients: 5 cups water; 2 1/2 tablespoons sea salt or kosher salt; 2 pounds eggplant (about 2 medium), cut crosswise into 1/2-inch-thick slices; 1 tablespoon (or more) olive oil; 2 teaspoons ground cumin; 1/8 teaspoon cayenne pepper; 2 garlic cloves, minced; Pomegranate molasses* (for drizzling); 2/3 cup pomegranate seeds; 1/4 cup cilantro leaves

By Marlena SpielerPhotographer Misha Gravenor

September 29, 2008

Image may contain Plant Food Squash Vegetable Produce and Pizza

#16Misha Gravenor Photography

Pomegranate seeds give this recipe color and a juicy bite. What's not to love?

Recipe notes