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5 to 9 a day

Serves 6.
Each serving equals one 5 A Day serving



    • 1 large eggplant
    • 2 Tbsp olive oil
    • 3 cloves garlic
    • 1/2 cup pomegranate syrup
    • 1 tsp salt

    • Minced parsley
    • ½ cup pomegranate seeds


Cut eggplant into ¼-inch slices, and place them on paper towels. Sprinkle slices with salt, and weight them down with heavy plates or a board for 30 minutes. Then pat them dry with paper towels.

Lightly brush eggplant slices with olive oil, and place them on grill. Grill them for 3 minutes on each side, or until they are lightly browned on both sides. Remove from grill. Arrange the eggplant by overlapping the slices on a serving dish.

In a mortar, crush garlic cloves with 2 tsps salt to a paste. In a non-metallic bowl, combine the garlic paste and pomegranate syrup. Spread a little of the mixture on each eggplant slice. Sprinkle the slices with minced parley and pomegranate seeds for garnish and chill covered.

Nutritional Analysis:

    Calories 239, Protein 1g, Fat 2g, Calories from Fat 27%, Cholesterol 0mg, Carbohydrate 55g, Fiber 2g, Sodium 397mg. - 5 a Day
Source: Pomegranate Council



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