Eggplant Roll Tolma with Couscous and Pomegranate Molasses

Eggplant Roll Tolma with Couscous and Pomegranate Molasses is a delicious and healthy dish that is perfect for any occasion. This dish is a combination of eggplant, couscous, and pomegranate molasses, which creates a unique and flavorful taste that will leave you wanting more.
To make this dish, you will need the following ingredients:

For the Eggplant Roll Tolma:

- 2 large eggplants
- 1 cup cooked rice
- 1/2 cup chopped parsley
- 1/2 cup chopped mint
- 1/2 cup chopped dill
- 1/2 cup chopped green onions
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste

For the Couscous:

- 1 cup couscous
- 1 1/2 cups water
- 1/4 cup chopped almonds
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste

For the Pomegranate Molasses:

- 1 cup pomegranate juice
- 1/4 cup sugar
- 1/4 cup lemon juice
To start, preheat your oven to 375°F. Cut the eggplants lengthwise into thin slices and brush them with olive oil. Place them on a baking sheet and bake for 15-20 minutes, or until they are soft and pliable.
While the eggplants are baking, prepare the filling for the Eggplant Roll Tolma. In a bowl, mix together the cooked rice, chopped parsley, mint, dill, green onions, olive oil, lemon juice, salt, and pepper.
Once the eggplants are done, let them cool for a few minutes. Spoon the filling onto each slice of eggplant and roll them up tightly. Place the rolls in a baking dish and bake for an additional 15-20 minutes, or until they are golden brown.
While the Eggplant Roll Tolma is baking, prepare the Couscous. In a pot, bring the water to a boil and add the couscous. Cover the pot and let it sit for 5-10 minutes, or until the couscous is tender. Fluff the couscous with a fork and add the chopped almonds, dried apricots, dried cranberries, parsley, mint, cilantro, olive oil, lemon juice, salt, and pepper.
To make the Pomegranate Molasses, combine the pomegranate juice, sugar, and lemon juice in a small saucepan. Bring the mixture to a boil and then reduce the heat to low. Let the mixture simmer for 20-25 minutes, or until it has thickened and reduced by half.
To serve, place a spoonful of the Couscous on a plate and top it with a few Eggplant Roll Tolma rolls. Drizzle the Pomegranate Molasses over the top and enjoy!
This Eggplant Roll Tolma with Couscous and Pomegranate Molasses dish is a perfect combination of savory and sweet flavors. The eggplant rolls are soft and tender, while the couscous adds a nice crunch. The pomegranate molasses adds a tangy and sweet flavor that ties everything together. This dish is perfect for a healthy and flavorful meal.
Type of dish: Vegetarian Appetizer
Main ingredients: Eggplant, Couscous, Pomegranate Molasses