Crisp Cheese Filled Eggplant Sandwiches With Pomegranate Molasses Recipes

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CRISP CHEESE-FILLED EGGPLANT SANDWICHES WITH POMEGRANATE MOLASSES

Provided by Brenda Langton

Categories     Sandwich     Onion     Bake     Low Fat     Vegetarian     Quick & Easy     Lunch     Condiment     Goat Cheese     Basil     Eggplant     Healthy     Parsley     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 16



Crisp Cheese-Filled Eggplant Sandwiches with Pomegranate Molasses image

Steps:

  • Preheat oven to 450°F. Spray 2 large baking sheets with nonstick spray, then brush each with 2 teaspoons olive oil. Mix panko, 2 teaspoons salt, and 1/2 teaspoon pepper in medium bowl. Place flour in another medium bowl. Whisk egg and 1/4 cup water in shallow bowl. Coat each eggplant slice with flour; shake off excess, then dip into egg mixture, allowing excess to drip back into bowl. Coat with panko. Place on prepared sheets. Bake until bottoms are golden brown, turning once, about 12 minutes per side. Cool slightly on sheets. Maintain oven temperature.
  • Meanwhile, heat 1 teaspoon oil in nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; stir 1 minute. Cool slightly. Mix in both cheeses, parsley, and basil. Season with pepper.
  • Divide cheese mixture among 8 eggplant slices on 1 baking sheet; spread to cover. Top with remaining eggplant, pressing to compact and making 8 sandwiches. Bake until eggplant is crisp, about 15 minutes. Divide sandwiches among 4 plates; drizzle with pomegranate molasses.

Nonstick vegetable oil spray
5 teaspoons olive oil
2 cups panko (Japanese breadcrumbs)
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup all purpose flour
1 large egg
1/4 cup water
1 large long eggplant, cut crosswise into sixteen 1/3-inch-thick rounds
1/2 cup finely chopped onion
3 garlic cloves, minced
5 ounces soft fresh goat cheese
4 ounces coarsely grated sharp provolone cheese (about 1 cup)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Pomegranate molasses

EGGPLANT WITH POMEGRANATE SAUCE

Provided by Food Network

Yield 6 servings

Number Of Ingredients 12



Eggplant with Pomegranate Sauce image

Steps:

  • Start the preparation the day before serving. Preheat the oven to 425 degrees. Lightly coat a baking sheet with olive oil.
  • Remove the stem end from each eggplant. Slice the eggplants on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with olive oil. Bake the eggplants 12 minutes on each side, or 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; blend well. Drizzle the sauce over the eggplant. Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve. Can be refrigerated overnight, but is best served at room temperature.

1 1/2 pounds long, slender Japanese eggplants
Olive oil
Pomegranate Sauce
2 tablespoons pomegranate molasses
1 tablespoon fresh lemon juice
1 small clove garlic, peeled and crushed to a puree with 1/2 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons olive oil
1/2 teaspoon sea salt
2 to 3 tablespoons shredded fresh mint, preferably spearmint
1 tablespoon chopped flat-leaf parsley
2 tablespoons fresh pomegranate seeds (optional)

EGGPLANT (AUBERGINE) WITH POMEGRANATE MOLASSES

Make and share this Eggplant (Aubergine) With Pomegranate Molasses recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 39m

Yield 6 serving(s)

Number Of Ingredients 12



Eggplant (Aubergine) With Pomegranate Molasses image

Steps:

  • Start the preparation the day before serving.
  • Preheat the oven to 425F degrees.
  • Lightly coat a baking sheet with olive oil.
  • Remove the stem end from each eggplant.
  • Slice the eggplants on the bias into 1/2-inch thick ovals.
  • Spread the slices on the baking sheet in a single layer and brush with olive oil.
  • Bake the eggplants 12 minutes on each side, or 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; blend well.
  • Drizzle the sauce over the eggplant.
  • Top with the mint, parsley and pomegranate seeds.
  • Cover with plastic wrap and let stand until ready to serve.
  • (Can be refrigerated overnight, but is best served at room temperature.).

1 1/2 lbs Japanese eggplants
olive oil
2 tablespoons pomegranate molasses
1 tablespoon fresh lemon juice
1 garlic clove, crushed to puree with
1/2 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons olive oil
1/2 teaspoon salt
2 -3 tablespoons of fresh mint, shredded
1 tablespoon flat leaf parsley, chopped
2 tablespoons pomegranate seeds (really pretty) (optional)

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