Preparation

Dip the eggplants in a container of water and soak for 10 minutes. Remove, dry with a dish towel or absorbent paper and fry in hot oil. Reserve. Apart, mix the garlic, the pomegranate essence and the dried mint. Pour over the eggplant, mix well and sprinkle with the chopped parsley.

Ingredients

  • 4 kilos or 3 large eggplants cut thick about 2 cm
  • 2 garlic cloves pounded with a little salt
  • 2 tablespoons of chopped parsley for garnish
  • 3 Spoons (soup) of pomegranate essence
  • 1 tablespoon of dried mint
  • Frying oil
  • salt