Cumin Scented Eggplant

Ingredients:

• 5 cups water
• 2 1/2 tablespoons sea salt or 2 1/2 tablespoons coarse kosher salt
• 2 lbs eggplants cut crosswise into 1/2-inch-thick about 2 medium
• 1 tablespoon 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 leaf

Steps:

• Stir 5 cups water and 2 1/2 tablespoons sea salt in large bowl to dissolve salt Add eggplant slices Place plate on eggplant to submerge; let soak 1 hour Drain eggplant; pat dry
• Preheat oven to 350F Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat Working in batches saut eggplant until brown in spots and softened 2 minutes per side Transfer to large rimmed baking sheet Repeat with remaining eggplant adding more oil by tablespoonfuls as needed; arrange eggplant in single layer on baking sheet
• Mix cumin and cayenne Sprinkle eggplant with cumin mixture Roast until golden and cooked through 30 minutes
• Remove eggplant from oven; sprinkle with garlic Arrange eggplant on platter and drizzle lightly with pomegranate molasses Sprinkle pomegranate seeds and cilantro over Serve warm or at room temperature