Eggplants and Peppers Turkish Style
|1||medium eggplant, sliced lengthwise|
|30 ml (2 tbsp)||olive oil|
|To taste||salt and freshly ground pepper|
|2||whole red peppers, grilled, skinned and seeded|
|15 ml (1 tbsp)||pomegranate molasses*|
|80 ml (1/3 cup)||Neilson sour cream|
|60 ml (1/4 cup)||Neilson butter|
|To taste||flat-leaf parsley, chopped|
|Sufficient quantity||pita bread triangles|
Preheat the barbecue.
Brush the eggplant slices generously with oil. Season to taste with salt and pepper.
Arrange the slices on the grill and reduce the heat to medium. Mark the slices on both sides and cook until tender. Transfer to a plate and leave at room temperature.
Cut the grilled peppers into wide strips and arrange an equal number on each of 4 plates. Add some grilled eggplant slices to each serving. Drizzle with pomegranate molasses and top with a generous spoonful of sour cream.
In a skillet, melt the butter and heat until foamy and slightly browned. Pour the butter over the vegetables and the sour cream.
Garnish with parsley and a few grinds of pepper. Serve with pita bread.
* Pomegranate molasses is a very popular ingredient in Middle Eastern cooking. If you can't find it, substitute the same quantity of balsamic vinegar.