Three in One

My new addiction is Pomegranate Molasses

When my house mate returned from a holiday to Turkey with a sweet tangy dressing I was curious and several salads later I was hooked.

And with a quick investigation I found the health benefits too good to just eat on occasion so I found some more recipes.


  • The antioxidants (mainly vitamin C) helps to protect cells against free radicals
  • Pomegranates have a higher amount of polyphenol antioxidants than most fruits which help to lower cholesterol and even prevent it.
  • the B vitamins in Pomegranates help with skin vitality, your nervous and your digestive system.


Here's where the three in one come in, three ways to get Pomegranate Molasses into your diet.



The Dressing.

So simple... 

1 tbsp Molasses - 1 tbsp oil (I like Rapeseed) - 1 tbsp Apple cider vinegar - pinch cinnamon and stir, stir, stir then drizzle. To get a full covering on the salad pour into the bowl, hold a plate on top and shake it like your favorite cocktail.

Stuffed Aubergine.

You need; 2 Aubergines - 1 Garlic bulb - 1 onion - 1 tin chopped tomatoes - 1 tin chickpeas - chilli flakes - cinnamon - S & P - pomegranate molasses - lemon juice - tahini

To get the best from the Aubergine you'll want to burn the skin, one way to do this is to pierce the skin and rotate directly on the hob.

I'm not that brave. I heated a grill pan for a few minutes and chopped the aubergine in half and charred away.

Next I put a few cloves of garlic in a lidded casserole dish with a drizzle of oil and the aubergines and popped in the oven for 15 mins. 

While waiting...  add 1 tbsp chilli and 1 tbsp cinnamon to a hot dry none-stick frying pan give it 2 minutes then add the sliced onion and garlic and wait till they brown, run a spoon round the pan every now and again so the spices don't burn.

Now although I love the molasses, I'm not a fan of over sweetening my food so here I just add 1 tbsp of the syrup (you can add two if you like) with the tomatoes and chickpeas, add salt and pepper and leave to simmer.

Now back to the Aubergines.

Watch out, start scooping too early and you'll burn your digits 

Watch out, start scooping too early and you'll burn your digits 

Take care they've cooled sufficiently to touch and scoop the insides out, put the flesh with the roasted garlic to one side (you'll be needing that for the next recipe)

After 15 minutes the tomatoes and molasses should have combined to make a sticky sauce, if you feel like adding more spice after a taste do so now and continue cooking for another 5 minutes.

To serve spoon the chickpeas into the aubergine skins.

And finally the Mutabal

Similar to Baba Ganouche this Syrian dip is now super easy for you.

Take the tub with the garlic and aubergine flesh that you put to one side, add 1 tbsp of tahini, 2 tbsp lemon juice, 1-2 tbsp pomegranate molasses and blend. (I wanted mine straight away so I popped it in the freezer for a couple of minutes to speed up the cooling process)

And there you go, Pomegrante Molasses served 3 in 1.