Adapted from Paula Wolfert, "The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes"
4 long, slender Japanese eggplants
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt.
For the Pomegranate Sauce
2 garlic cloves, peeled
1 teaspoon coarse salt
1/2 cup pomegranate molasses (available at Middle Eastern shops)
2 tablespoon fresh lemon juice
1/4 cup shredded mint leaves
1/4 cup Italian parsley leaves, coarsely chopped
Preheat the oven broiler.
Cut the eggplant diagonally into 1/4-inch slices. Brush with the olive oil and sprinkle with the salt. Cook until golden on one side, about 5 minutes. Take care that they do not burn. Transfer to a flat platter and pour the pomegranate sauce over them. Sprinkle with the mint and parsley leaves.
You can let rest for 1 hour.