Pomegranate molasses, a thick fruit syrup found in Middle Eastern markets, brings sweetness to this meltingly tender eggplant stew. Serve over brown rice.
- 1 Tbs. roasted garlic olive oil
- 1 10-oz. container diced onions, or 1 large onion, chopped (2 cups)
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cinnamon
- 1 1/4 tsp. Aleppo pepper
- 6 Japanese eggplants, sliced into 1-inch-thick rounds (2 lb.)
- 1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
- 1 15-oz. can diced tomatoes
- 1 Tbs. pomegranate molasses
- 1/4 cup crumbled low-fat feta cheese
- 1/3 cup chopped fresh mint
- 1/2 cup fresh or frozen pomegranate seeds
1. Heat oil in pressure cooker over medium-high heat. Add onions, allspice, cinnamon, and Aleppo pepper, and cook 2 to 3 minutes, or until onions are soft. Stir in sliced eggplants, chickpeas, tomatoes with their juice, and pomegranate molasses, coating them well with onions and spices.
2. Close pressure cooker, and bring up to high pressure. Cook 6 minutes.
3. Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.
4. Season stew with salt and pepper, if desired. Transfer to serving bowl, and sprinkle with feta, then mint and pomegranate seeds.
- Calories: 193
- Carbohydrate Content: 33 g
- Cholesterol Content: 2 mg
- Fat Content: 5 g
- Fiber Content: 11 g
- Protein Content: 8 g
- Saturated Fat Content: 1 g
- Sodium Content: 343 mg
- Sugar Content: 13 g