Sweet and Sour Eggplant, Tomatoes and Chickpeas Recipe (2024)

Very good. I used a 14.5 oz can of diced tomatoes and added 1/2 tsp of Aleppo pepper, which made it quite spicy and was a good foil for the sweet / sour pomegranate molasses. Served two generously with a side of farro. I simmered it for a good 40 minutes, adding liquid from my home-cooked chickpeas to keep it moist. Sprinkled with generous amounts of parsley, mint and dill.

Delicious. However quite a small amount of food if you're cooking for a family and would not easily serve 4 adults as a main course. I would make this again and double it, then freeze leftovers for a lunch later. I topped it with mint from our garden and served it with some plain yogurt and over brown rice. Mmmm.

Add a dash of lemon juice at the end to brighten the flavors, and the more parsley and mint, the merrier.

I left out the garlic; the dish was still very tasty. I cooked the eggplant as for Baba ghanoush: split lengthwise and placed cut side down on a greased broiler pan and then cooked under the broiler until the skin was black and crackly. I then scooped out the flesh; cooked this way the eggplant added a wonderfully smoky-tasting flavor to the dish. I used a can of diced tomatoes, drained, in lieu of fresh tomatoes, and added a chopped, roasted red pepper.

This is a truly delicious recipe! I think the pomegranate molasses is the most important flavor. I didn't peel or grate the tomatoes and it still turned out just fine.

Now a fall/winter staple! Agree that it just isn't worth fussing with tomatoes, use canned. I also grill thick eggplant slices in advance, and then the dish goes together in no time at all. I found Pomegranate Glaze at Trader Joes (the only ingredients are pomegranate concentrate and citric acid). Aleppo Pepper has pretty much replaced regular black pepper for me; it seemed perfect in this Lebanese inspired dish. Once I tried adding grilled zucchini cubes, but I prefer the recipe as written.

This is a favorite recipe of mine, one that I have made repeatedly every summer ever since the NYT first published it. It introduced me to pomegranate molasses, which I was easily able to find at Whole Foods, and opened up a whole new world to me. I cannot adequately describe the savoriness of this recipe, if that is the right word. It is one of the rare recipes which I truly cannot praise enough. I make it with fresh tomatoes and eggplant from the farmstand, and it truly melts in your mouth.

If pomegranate molasses is hard to find, you can (1) make your own by reducing pomegranate juice or (2) add pom juice to the olive oil/garlic mixture in the pot, and cook it down as part of this dish. It will reduce quickly. I added the chickpeas so they would absorb the flavor while it was reducing. You might want to adjust the sugar, as some pomegranate molasses has added sugar but this reduction will not. I have made this recipe as written many times; this is just as good!

Pom Molasses*4 cups pom juice*1/2 cup sugar*A few Tbsp lemon juiceSimmer and reduce at least three fold. Add additional sugar to taste if desired.Note you can also make your own Grenadine this way but start with more sugar.

https://www.reluctantgourmet.com/bean-conversions/1 cup dried chickpeas = ~ 3 cups cooked

11/11/23Made with about 2 1/2 lb eggplant and about 2 lb tomatoes, a little extra sugar and about 3 tbsp pom molasses to compensate for larger main ingredients.Served with quinoa.Delicious meal for 2 with a small amount left over.

Winner. Served with jasmine rice seasoned with chicken stocks, and with yogurt. Got about three servings as a main dish.

This was delicious, but it could use with a little more depth in the flavor. Next time, I’d add more eggplant and add toasted cumin and a hint of saffron. I added crushed red pepper this time, and I’d do the same again.

Where have you been all my life?? This is delicious. Used 28 oz canned diced tomatoes. Served with couscous.

Delicious! A vegetarian was among our dinner guests but everyone tried it ALL enjoyed this! Served along with salmon, rice, broccoli. Tomatoes are not in season yet so I used 28oz can whole Marzano (and had fun squishing them into “diced”). The eggplants (used two) were kind of big so I peeled them because skins can be bitter. Fresh, smaller, summer/fall eggplants probably don’t need peeling. I cut them into chunks rather than slices. Also added a couple shakes of red pepper flakes.

I didn’t have pomegranate molasses on hand, so I substituted balsamic vinegar and it turned out wonderfully

When I discovered that I was out of pomegranate molasses, I improvised by substituting grape molasses with some tamarind paste mixed it for tartness. It worked quite well, although I prefer the pomegranate molasses.

Delicious and everyone loved it. I was looking for something like ratatouille, but partner doesn’t do onions or summer squash. Eggplant roasting technique was great - didn’t have foil, parchment worked swell. This was a great find - even has protein, making a terrific vegetarian dinner. Served with socca. I’d try a doughy ciabatta or thick pita next time.

Made this last night for an eggplant-hesitant eater. After some initial skepticism, he dove in, then polished off the entire batch when my back was turned.Served it over a freshly made socca flatbread, which was a terrific complement to the sweet/sour flavor profile.

BTW I used a 14 oz can of crushed tomatoes. Worked great!

So delicious. Made a pork roast and farro and this was our side dish. The sauce was great with pork and great on the farro. Must use the pom molasses adds so much interesting flavor and dimension.

I used canned tomatoes and had a big batch of zucchini that I oven roasted as well and added at end. Really delicious.

Is there a way to make this without first roasting the eggplant? I hate to turn on my oven in the summer it creates a great deal of heat.

Pom Molasses *4 cups pom juice *1/2 cup sugar *A few Tbsp lemon juice Simmer and reduce at least three fold. Add additional sugar to taste if desired.