Buy the BookPomegranate Glazed Eggplant
september 5, 2013

Pomegranate molasses is one of those strange ingredients sitting in my fridge that I very rarely use. How exciting that it will help me use another ingredient I very rarely use: eggplant. This is made with tempeh and the recipe calls for winter squash, but I'm going to see if I can sub in zucchini instead. Because it's still summer.

I'm having trouble thinking of something to serve it with, that my kids will eat. Their one time fascination with white rice seems to be fading. Maybe I'll try making some brown rice and see if I can pass it off as the same (fried) stuff that comes with chinese takeout. Please wish me luck.

--- After dinner follow-up:

Well, luck is what I needed. I didn't get started cooking until too late, so by the time the vegetables came out of the oven my kids were already cranky. And they both hated it! At least my older one politely said "I don't really like this, Mama. It's too sour and spicy." But my six year old? He had a full on tantrum. I have to agree though, that I didn't love this. I have a feeling it has to do with the brand of pomegranate molasses we used. Oh well, at least the eggplant is gone!

P.S. - I cooked up two starches, whole wheat cous-cous (pilaf style from Deborah Madison's Vegetarian Cooking for Everyone) and bulgar (also pilaf, also Deborah Madison). I liked the bulgar, the kids liked the cous-cous. At least they ate something.

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