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Nancy's Pomeglant Recipe!


What you'll need to get started:


Basil Infused Olive Oil Pomegranate Balsamic Vinegar

2 TSP Ground Black Peppercorns

2 Eggplants

Parsley, Fresh Chopped for Garnish

Feta Cheese Crumbles for Garnish

1 TSP Salt



Directions


Preheat the oven to 425 degrees. Lightly coat the baking sheet with olive oil. Remove the stems from the eggplants and slice the eggplants on the bias (vertically) into 1/2 inch thick ovals. Lay the eggplant slices across the baking sheet and brush each with Nancy's basil infused olive oil.


Bake the eggplant slices for 12 minutes on each side. In a small bowl combine salt, pepper, and the pomegranate flavored vinegar. Mix well and drizzle the sauce over the eggplants.


Garnish with parsley and feta cheese.


Serve with pita bread.

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186 W. Crogan Street

Lawrenceville, GA 30046

 

Nancyscandyandspice@hotmail.com

 

770-910-7927

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