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5 from 2 votes


This Middle Eastern-style eggplant dish is slightly sweet and tangy from pomegranate molasses.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Middle Eastern
Keyword: m'saka, middle eastern eggplant
Servings: 4
Calories: 199kcal
Author: Susan Voisin


  • 1 pound eggplants 3 long Japanese eggplants or 1 large globe
  • 1 large onion sliced thin
  • 6 cloves garlic sliced
  • 1 16- ounce can chickpeas drained and rinsed
  • 1 tablespoon pomegranate molasses see comments for substitutes or use pom juice mixed with agave or sugar
  • 1 15- ounce can diced tomatoes
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • generous pinch of cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup water
  • 1 tablespoon tomato paste
  • salt to taste
  • fresh mint leaves for garnish


  • If you’re using regular eggplant, you can cut it into 1-inch cubes. I used the long Japanese kind and cut them into 1 1/2-inch pieces which I then quartered lengthwise, so that my slices were long and thin.
  • Heat a large, non-stick pot and sauté the onion on medium-high until translucent, adding a splash or two of water or broth if it begins to stick. Add the garlic and the eggplant, and sauté for about 3 minutes more. Add all the remaining ingredients, except the mint, and bring to a boil. Turn the heat to low and simmer, covered, for about 30-40 minutes, until the eggplants are tender.
  • Serve sprinkled with chopped fresh mint. I served it as a main dish over couscous, but you could serve it with a whole grain or pita bread or alone as an appetizer.


Each serving counts as 1 smart point on Weight Watchers Freestyle (TM) program.


Serving: 1serving | Calories: 199kcal | Carbohydrates: 41g | Protein: 8g | Fat: 2g | Saturated Fat: 0g | Sodium: 512mg | Fiber: 9g