Eggplant With Pomegranate Syrup (Betanjan Bi Ruman)

May 21, 2023May 21, 20230 0
Eggplant With Pomegranate Syrup (Betanjan Bi Ruman) - A Middle Eastern Delight
in Main

Prep

10 min

Cook

35 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 eggplants
1 onion
2 garlic cloves
2 tomatoes
1 tablespoon dried mint
1 tbsl parsley
1 tablespoon sugar
3 tablespoons vinegar ( i have tried apple cider and balsamic , both are good but i prefer the balsamic )
2 tablespoons pomegranate syrup , aka dibs ruman
3 -4 tablespoons olive oil
1 dash pepper

Nutrision Information

Servings Per Recipe
4-6
Calories
210
Sugar
8g
Fat
14g
Eggplant With Pomegranate Syrup is a traditional Middle Eastern dish that is enjoyed across the region. The combination of tangy pomegranate syrup, sweet sugar, and savory eggplant creates a flavor explosion that is hard to resist. In Arabic, eggplant is called 'betanjan' and pomegranate syrup is called 'dibs ruman,' which gives this dish its name; 'betanjan bi ruman'. This dish is often served as a side dish or as a main course with rice or bread. The flavors are so rich and complex that you won't believe how easy it is to make.

Instructions

1.Preheat the oven to 400°F.
2.Cut the eggplants in half lengthwise, brush the cut side with olive oil, and place them cut side down on a baking sheet.
3.Bake for 25-30 minutes, or until the eggplants are soft and completely cooked through.
4.While the eggplants are baking, heat 2-3 tablespoons of olive oil in a large frying pan over medium heat.
5.Add the chopped onion and garlic to the pan and cook until the onion is soft and translucent.
6.Add the chopped tomatoes, dried mint, and parsley to the pan, and stir well.
7.Add the sugar, vinegar, and pomegranate syrup to the pan, and continue cooking the mixture for another 2-3 minutes.
8.Once the eggplants are done, remove them from the oven and carefully scoop out the flesh with a spoon, leaving behind the skin.
9.Add the eggplant flesh to the frying pan and stir well to combine with the tomato mixture.
10.Cook the mixture for an additional 5-7 minutes, or until the eggplant is fully coated with the sauce and hot throughout. Serve the dish warm or at room temperature.

PROS

This recipe is a great way to enjoy eggplant, which is a low-calorie and nutrient-dense vegetable.

The pomegranate syrup adds a tangy, sweet flavor to the dish that is hard to resist.

This dish is vegetarian and vegan-friendly, making it suitable for many different dietary needs.

CONS

This recipe takes some time to prepare, with a total cooking time of about 45 minutes.

Eggplant can be an acquired taste and some people may not enjoy this dish.

The pomegranate syrup adds some sugar to the recipe, so it should be enjoyed in moderation by those watching their sugar intake.

HEALTH & BENEFITS

Eggplants are a great source of fiber, vitamins, and minerals such as potassium, magnesium, and copper. They are also low in calories and fat, making them an excellent choice for weight management.
The pomegranate syrup used in this recipe contains antioxidants and polyphenols, which have been linked to reducing inflammation and improving heart health. Additionally, the vinegar in this recipe may help regulate blood sugar levels and improve gut health.

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