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Cumin-Scented Eggplant With Pomegranate And Cilantro

6 faves
Nutrition per serving    (USDA % daily values)
CAL
571
FAT
88%
CHOL
0%
SOD
466%

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Ingredients for 4 servings

5 cups water

2 1/2 tablespoons sea salt or kosher salt

2 pounds eggplant (about 2 medium), cut crosswise into 1/2-inch-thick slices

1 tablespoon (or more) olive oil

2 teaspoons ground cumin

1/8 teaspoon cayenne pepper

2 garlic cloves, minced

pomegranate molasses* (for drizzling)

2/3 cup pomegranate seeds

1/4 cup cilantro leaves

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