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Cumin-Scented Eggplant with Pomegranate and Cilantro


Cumin-Scented Eggplant with Pomegranate and Cilantro Recipe

Ingredients:
  • 5 cups water
  • 2 1/2 tablespoons sea salt or kosher salt
  • 2 pounds eggplant (about 2 medium), cut crosswise into 1/2-inch-thick slices
  • 1 tablespoon (or more) olive oil
  • 2 teaspoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • 2 garlic cloves, minced
  • Pomegranate molasses* (for drizzling)
  • 2/3 cup pomegranate seeds
  • 1/4 cup cilantro leaves
Directions:
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