Next to our hummus, this is the dish that put Zahav on the map.
Thickly sliced eggplant brushed with a glossy pomegranate olive oil coating and broiled brings out an alluring, mouthwatering shade of mahogany.
I first tasted this wonderfully fresh salad years ago in a Lebanese restaurant and then recreated my own version.
Quail are prized throughout the Mediterranean for their delicate flavor, which is milder and sweeter than that of many other game birds. Turning to a classic eastern Mediterranean staple, we glazed the skin with pomegranate molasses in two applications.