Alicante Eggplant

Directions

1. Preheat oven to 375°F.

2. Slice eggplant into ¼ inch rounds. Place eggplant in a bowl and salt. Leave for at least 30 minutes, this will remove excess moisture and some of the bitterness.

3. Discard excess moisture that might have settled in the bowl, and pat eggplant slices dry with a paper towel.

4. In a large bowl combine the eggplant with onion, spices and salt.

5. Place on a parchment lined baking sheet and roast for 20 minutes, or until softened.

6. When done, place in a serving bowl and mix with the cilantro and desired amount of pomegranate molasses. Top with slivered almonds and enjoy.