Tweet
Grilled brinjal with pomegranate sauce
Ingredients
Brinjal - 1 (220 gm)
Extra virgin olive oil - 50 ml
Garlic cloves - 8 gm
Pomegranate syrup - 200 ml
Salt - a pinch
For garnish
Pomegranate seeds - 25 gm
Parsley finely chopped - 5 gm
Method: Cut the brinjals into one fourth inch slices. Wrap it in kitchen paper towels. Sprinkle some salt on the sliced brinjal and keep for 30-minutes and pat dry the brinjals.
Lightly brush the brinjal slices with olive oil and grill them for three minutes on each side, turning occasionally, until they are light brown in colour. Arrange on a serving dish overlapping each other
To make the sauce: Crush the garlic in a food processor with salt. In a ceramic bowl, mix garlic paste and pomegranate syrup. Check the seasoning and spread on top of the grilled brinjals. Serve hot, garnished with chopped parsley and pomegranate seeds.
Ingredients
Brinjal - 1 (220 gm)
Extra virgin olive oil - 50 ml
Garlic cloves - 8 gm
Pomegranate syrup - 200 ml
Salt - a pinch
For garnish
Pomegranate seeds - 25 gm
Parsley finely chopped - 5 gm
Method: Cut the brinjals into one fourth inch slices. Wrap it in kitchen paper towels. Sprinkle some salt on the sliced brinjal and keep for 30-minutes and pat dry the brinjals.
Lightly brush the brinjal slices with olive oil and grill them for three minutes on each side, turning occasionally, until they are light brown in colour. Arrange on a serving dish overlapping each other
To make the sauce: Crush the garlic in a food processor with salt. In a ceramic bowl, mix garlic paste and pomegranate syrup. Check the seasoning and spread on top of the grilled brinjals. Serve hot, garnished with chopped parsley and pomegranate seeds.
Comment