Mashed Eggplant With Capers, Scallions and Parsley Recipe (2024)

This is gorgeous! I happened to have everything on hand except cayenne. I used aleppo pepper instead. Also, no way was I going to turn on my oven. Way too hot here in Denver. I roasted them whole on an open flame outside. Gave a nice smokiness.

I thought this was good but not great. We're I to make it again (questionable), I would cut down on the pomegranate molasses - a little goes a long way and I think it added a bit too much sweetness. I might also use a bit less lemon juice and then titrate it to taste. I also added another tablespoon or so of olive oil to thin it out.

You can buy a bottle of pure pomegranate juice and reduce it over a low heat until it's as thick as molasses, store the leftovers in the refrigerator. If it's too tart for your taste you can add a touch of honey.

Excellent. I substituted smoked paprika (generously) for the cayenne, worked nicely.

I've made it before, and although not hard to make, it is hard to get the consistency right. Honestly, it wasn't worth the effort. I bought some at a mediterrean/middle eastern market. They had lots to choose from. I also use it in a salad, "tomato and roasted lemon salad by yotam ottolenghi" Good to have a second recipe for it!

We found it was too salty, so doubled the pomegranate molasses and increased the yogurt 6x. Used capers on hand, which were packed in brine. I only drained them and didn't rinse them, hence the saltiness, but adding extra yogurt made it creamier and what else are you going to use the molasses for? Used Greek yogurt, which is not as sour. Loved this revised version.

Great easy dish. Did frozen pomegranate honey instead of the molasses (couldn’t find it). Great eggplant preparation, with plenty of leftovers we are now using as a dip for baby carrots, yum!

This was a total failure for me. I enjoyed the process but not the results. In Sicily we have more than 10 varieties of eggplant and we are early in the season. Will try again with my home grown variety. I totally enjoy the site and since I joined have tried at least 40 recipes, all with great success. Thank you all involved in creating the site.

This was delicious! I had asian eggplants so that's what I used. After reading other's notes I just used the juice of half a lemon. I used a drained and rinsed jar of brined capote capers. All the rest according to the recipe.

I roasted garlic along with roasting a jalapeno pepper at the same time as the eggplant. It's got a much better taste roasting. I substituted fig reduced fig glaze instead of pomegranate. I did put some lemon juice but no peel.

Wow! I expected this to be good, but it was fabulous! Substituted brined capers for salt-packed and skyr for yogurt, based on what I had on hand, and used less eggplant (about 1.5 lb), while keeping the amount of everything else as specified, but otherwise kept to the recipe.

I felt that the added components overwhelmed the eggplant. Specifically too much capers and lemon.

We found it was too salty, so doubled the pomegranate molasses and increased the yogurt 6x. Used capers on hand, which were packed in brine. I only drained them and didn't rinse them, hence the saltiness, but adding extra yogurt made it creamier and what else are you going to use the molasses for? Used Greek yogurt, which is not as sour. Loved this revised version.

Made this according to the recipe. It was ok but have made other ones like it I liked better. Needed more flavor or maybe I just didn't put in enough salt.

Fantastic. Made with chives, which I had mistakenly bought instead of scallions, and it worked quite well. About 1/3 cup chives?

Eggplant in my CSA inspired me to try this, and it is delicious. I had everything on hand but the pomegranate molasses. I substituted a mix of very good maple syrup and pomegranate juice. The little kick of sweetness seemed just right, so I will continue this way until I get my hands on the real ingredient.

This was absolutely delicious. I did make a few alterations according to pantry necessity, however. Kefir worked fine for the yoghurt, and pomegranate concentrate worked for the molasses. Next time I think I'll grill the eggplant, but oven roasted was tasty. The hardest part was not using the eggplant bits to dip in the hummus that I made to go with it.
I have a feeling that this recipe will become a staple in my kitchen. MMmm.

We made all three of the recipes included in this article and served with pita bread, homemade hummus, and sliced baguette. It was a wonderful summer meal - fresh, flavorful, full of contrasts and textures. DO NOT skimp on the garnish, they add a ton to each dish! We also loved that all three recipes could be made ahead of time - perfect for entertaining (which we plan to do with these recipes very soon!).

Excellent. I substituted smoked paprika (generously) for the cayenne, worked nicely.

We made this as written and thought it was delicious. Very easy eggplant recipe. Very fresh tasting.