Cumin-Scented Eggplant with Pomegranate and Cilantro Recipe | Epicurious

Ingredients

• 5 cups water
• 2 1/2 tablespoons sea salt or coarse 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