1 large eggplant
2 tablespoons olive oil
3 cloves garlic
½ cup pomegranate syrup
Minced parsley for garnish
½ cup pomegranate arils for garnish
Cut the eggplant into ¼ inch slices and place on paper towels. Sprinkle the slices with salt, weight them down with heavy plates or a board for 30 minutes, and pat them dry with a paper towel.
Lightly brush with olive oil, then place the eggplant slices on grill. Grill them for 3 minutes on each side, or until they are lightly browned on both sides. Remove from the grill. Arrange the eggplant overlapping on a serving dish.
In a mortar, crush garlic cloves with 2 teaspoons salt to a paste. In a non-metallic bowl, combine the garlic paste and pomegranate syrup. Spread a little of the mixture on each eggplant slice. Sprinkle the slices with minced parsley and pomegranate arils for garnish, and chill covered.