Eggplant Romani

Ingredients 

• 1 large eggplant/brinjal
• 1 tablespoon extra virgin olive oil
• 2 teaspoons zatar spice
• 2 teaspoons sumac spice
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 6-8 fresh parsley sprigs 
• Feta cheese crumbled as required
• Fresh pomegranate pearls as required
• A few microgreens for garnish
• A few red radish slices + for garnish 
• Cherry tomatoes halved for garnish

Romani

• 1 cup pomegranate (anar) Juice
• 1 teaspoon tamarind pulp
• 2 tablespoons jaggery (gur), chopped
• 1 teaspoon sumac spice mix

Method

1. Slice the eggplant.
2. Put olive oil, zaatar, 2 teaspoons sumac and lemon juice in a bowl and mix. Add salt and mix well. Add eggplant slices and coat well. Set aside to marinate.
3. To prepare Romani, boil pomegranate juice in a non-stick pan. Add tamarind pulp, jaggery and sumac, mix and cook till the mixture thickens. Transfer into a bowl and cool.
4. Heat a non-stick grill pan. Place the marinated eggplant slices and grill on high heat, basting with the remaining marinade, till golden on both sides. Sprinkle some water on top and grill for 30 seconds. Transfer onto a plate.
5. Finely chop parsley sprigs.
6. Place the grilled eggplant on a serving platter. Put some feta cheese on top and drizzle some Romani. Put some pomegranate pearls and parsley on top.
7. Serve hot, garnished with mustard, microgreens, red radish slices and cherry tomato halves.