Pomegranate Eggplant

Slice eggplant (crosswise) into 1/2 inch thick slices.

Stir water with salt in a large bowl or casserole dish until dissolved. Soak the eggplant slices in this water for an hour, flipping halfway through. After an hour, drain and pat dry.

Preheat oven to 350 degrees F.

Heat a thin layer of oil in a large skillet and saute eggplant over medium-high heat until there are brown spots and the eggplant is softened (about 2 minutes per side). Do this in batches and add more oil as necessary.

Once all are done, arrange eggplant slices in a single layer on a lightly greased baking sheet. Mix cumin and cayenne pepper together and sprinkle over the eggplant. Put the dish in the oven and roast until golden and cooked through (about 30 minutes).

While eggplant is roasting, create a pomegranate syrup from pomegranate juice, sugar, and lemon juice. Combine these three ingredients in a saucepan over medium heat. Stir until sugar completely dissolves. Allow to cook on medium-high heat for 20-25 minutes. Remove from heat and the syrup will thicken as it cools.

Also, mix together pomegranate seeds, cilantro, and garlic in a separate, small bowl.

Once eggplant is roasted, remove from oven and sprinkle with the cilantro, seeds, and garlic mixture. Then, drizzle with the pomegranate syrup.