Pomegranate glazed fairy-tale eggplants

Fairy-tale eggplants are a real thing. They are tiny and speckled purple on white and have a creamy flesh and thin skin. I also just love that they are called “fairy-tale eggplants.” They are indeed the size of eggplants that fairies might grow.

Today’s preparation was super simple, no recipe, just a guide.

Trim the stems off the eggplants and slice in half lengthwise (or, if using regular eggplant, cut into bite sized pieces).  Heat a large skillet on high and coat the bottom with olive oil.  Add a few cloves of sliced garlic and then the eggplant, moving it around to create one layer.  Then, leave it alone for a minute or two.  You want them to get quite brown on each side.  When the eggplant is good and caramelized, sprinkle with kosher salt and drizzle with a tablespoon or so of pomegranate molasses (basically pomegranate juice that has been reduced way down to a syrup).  Toss to coat and deglaze the pan with a little water.  Let the moisture evaporate and transfer to a serving dish.  Garnish with black sesame seeds (like I did) or chopped herbs like chives or basil.

Pomegranate glazed fairy-tale eggplants with black sesame seeds
Pomegranate glazed fairy-tale eggplants with black sesame seeds
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