In my younger days I always knew winter was coming when my dad would come home with a bag full of Pomegranates and we would sit around the table deseeding the delicious red fruit native to Iran. The pomegranate was a symbol of fertility and love in ancient Persian culture and even today there is a Pomegranate festival in October in Tehran as the fruit is a large part of culture, food and even used to dye beautiful Persian rugs. Since it is winter in the US, and summer in Mediterranean states, Pomegranates are “in season”. Below are some of my favorite tips and recipes using the beloved POM.
First, Pomegranates can be a absolute pain to deseed- watch my video above on how to deseed pomegranates in a quick and easy way!
Check out http://magblog.audubon.org/what-do-pomegranates-few-simple-ideas for more great pom recipes and for more health benefits of pomegranates check out http://www.drfuhrman.com/library/article19.aspx
Eggplant with Pomegranate and Mint Dressing
- 2 large eggplants (slices)
- Olive oil spray
- 1/2 cup pomegranates
Ingredients for Pomegranate & Mint Dressing
- 2 tsp dried mint
- 1 clove garlic
- 2 tbsp lemon juice
- 4 tbsp pomegranate juice
- 1 tsp salt
- dash of pepper
- 1/4 cup olive oil
Line a baking sheet with foil and spray the oilve oil. Place the eggplant on sheet and coat them with oil. Bake eggplants in 400 degree over for 30 minutes or until they are cooked all the way through. You can also grill the slices.
Now, for the dressing warm the oil and add the mint to warm oil. One you add the mint and it begins to sizzle add the garlic. Remove from heat and let it come to room temperature. In a separate bowl mix together lemon and pomegranate juice. Season it with salt and pepper and add the oil mixture. Drizzle the sauce over the pomegranates and drape the rest of the whole pomegranates onto the eggplants. Delicious!