Directions:
- Preheat the oven to 350 degrees F. Take the eggplant (this is about 2 medium ones) and prick the skins so they don't rupture, place on a rack over a pan to catch drippings. Bake one hour. (Optionally, grill over charcoal instead.)
- Remove eggplant, allow to cool just enough that you can remove the skins. Chop coarsely.
- Heat oil in large skillet at medium. Crush the garlic, and slice the onions very thin. Fry for 10-15 minutes, with stirring.
- Slice the tomatoes, add these and the pomegranate paste, and stir for another ten minutes.
- Add eggplant and spices, simmering over reduced heat for another 25 minutes.
- Allow to come to near room temperature, chill in refrigerator and serve over lettuce with, if you have it, a good Persian bread. Garnish, if available, with a sprinking of pomegranate seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.59 Kcal (907 kJ) | ||
| Calories from fat | 94.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.52g | 16% | |
|---|---|---|---|
| Sodium | 22.01mg | 1% | |
| Potassium | 1065.66mg | 23% | |
| Total Carbs | 26.93g | 9% | |
| Sugars | 14.98g | 60% | |
| Dietary Fiber | 12.12g | 48% | |
| Protein | 4.14g | 8% | |
| Vitamin C | 34.9mg | 58% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 177.5mg | 986% | |
| Calcium | 107.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 48.53 Kcal (203 kJ) | ||
| Calories from fat | 21.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 16% | |
|---|---|---|---|
| Sodium | 4.93mg | 1% | |
| Potassium | 238.76mg | 23% | |
| Total Carbs | 6.03g | 9% | |
| Sugars | 3.36g | 60% | |
| Dietary Fiber | 2.72g | 48% | |
| Protein | 0.93g | 8% | |
| Vitamin C | 7.8mg | 58% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 39.8mg | 986% | |
| Calcium | 24mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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