Aubergines with Pomegranate Sauce

As a child, I never ate aubergine and my mother never cooked it. Sometimes, I would see it served at the home of a neighbour and couldn't understand how they could eat such a horrid looking vegetable - with the equally horrid name of eggplant. Now, aubergines are one of my favourite vegetables.

1½ pounds long slender Japanese aubergines

Olive oil

Sauce

2 tablespoons pomegranate molasses

1 tablespoon fresh lemon juice

1 small garlic clove, crushed

½ teaspoon salt

¼ teaspoon sugar

1½ tablespoon olive oil

½ teaspoon sea salt

2-3 tablespoons fresh mint

1 tablespoons chopped flat leaf parsley

2 tablespoons fresh pomegranate seeds  

• Start preparation the day before serving.
• Preheat oven to 425 degrees F.
• Lightly coat a baking sheet with olive oil.
• Remove the stems end from each aubergine. Slice them on the bias into 1/3 inch thick ovals.
• Spread the slices on the baking sheet in a single layer and brush with olive oil. 
• Bake the aubergines 12 minute on each side until golden brown. 
• Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
• In a small bowl, combine the pomegranate molasses, lemon juice, garlic, sugar, olive oil and salt.
• Drizzle the sauce over the aubergine.
• Top each slice with mint, parsley and pomegranate seeds.
• Cover with plastic wrap and let stand until ready to serve.
• The aubergines can be refrigerated overnight but the dish is best served at room temperature.