Fish & Eggplant Glazed in Pomegranate Molasses

Updated at: Thu, 17 Aug 2023 10:02:21 GMT

Step 1

Cut the eggplant into 1 inch cubes, sprinkle with salt and set aside for 30 minutes.

Step 2

Meanwhile In a saucepan, add 1 tbsp olive oil, sauté the garlic until fragrant, about 1 minute, stir in the pomegranate molasses, lemon juice and water, cook stirring for another 2 minutes, set aside.

Step 3

Season the fish cubes with salt and pepper, dust it with flour, shaking off excess, and fry in a preheated large skillet with 3 tbsp olive oil over medium heat, gently turning the pieces with a spoon so they don’t fall apart, 3 to 5 minutes or until golden and cooked though, remove with a slotted spoon, drain on paper towel and set aside.

Step 4

In the same skillet without whipping it, add olive oil if required, stir in the eggplant and cook until it’s golden brown on every side about 5 to 6 minutes, add in the prepared sauce, let the eggplant soak, and combine for a couple of minutes, return the fish cubes and toss gently to warm through and the mixture bubbles, 1 to 2 minutes.

Step 5

Turn off the heat, sprinkle with chopped chives or spring onions, sesame seeds and serve it hot.

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