Eggplant Romani

Ingredients list for Eggplant Romani

• 1 large Eggplant / Brinjal
• 1 tablespoon Extra virgin olive oil
• 2 teaspoons zatar spice
• 2 teaspoons sumac spice
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 6-8 Fresh parsley sprigs
• as required Feta cheese crumbled
• as required Fresh pomegranate pearls
• a few for garnish Mustard seeds micro greens
• for garnish Red radish slices, a few
• for garnish Cherry tomatoes halved
• Romani
• 1 cup Pomegranate (anar) Juice
• 1 teaspoon Tamarind pulp
• 2 tablespoons Jaggery (gur) chopped
• 1 teaspoon sumac spice mix

Method

1. Slice the eggplant.
2. Put olive oil, zaatar, 2 teaspoons sumac and lemon juice in a bowl and mix. Add salt and mix well. Add eggplant slices and coat well. Set aside to marinate.
3. To prepare Romani, boil pomegranate juice in a non-stick pan. Add tamarind pulp, jaggery and sumac, mix and cook till the mixture thickens. Transfer into a bowl and cool.
4. Heat a non-stick grill pan. Place the marinated eggplant slices and grill on high heat, basting with remaining marinade, till golden on both sides. Sprinkle some water on top and grill for 30 seconds. Transfer onto a plate.
5. Finely chop parsley sprigs.
6. Place the grilled eggplant on a serving platter. Put some feta cheese on top and drizzle some Romani. Put some pomegranate pearls and parsley on top.
7. Serve hot garnished with mustard micro greens, red radish slices and cherry tomato halves.