Georgian Baked Fish with Eggplant and Pomegranate Sauce

(Tevzi Badrijanit Brotseulis Tsvenshi)

• 1 red snapper or striped bass (about 4-6 pounds), head and tail left on, cleaned, rinsed and patted dry

• Salt and freshly ground black pepper to taste
• 2 cloves garlic, crushed in a garlic press
• 1 cup olive oil, or more as needed
• 2 medium-sized eggplants / aubergines (abvbout 1/2 pound each), sliced 1/2 inch thick
• 3 cups fresh or bottled pomegranate juice
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
  1/4 cup fresh chopped cilantro

Preheat oven to 375F. Rub the fish with salt, pepper, the crushed garlic, and 3 tablespoons of the olive oil; place in a baking dish. Let stand for 15 minutes.

Bake the fish until opaque througout, 10 minutes for every inch of the thickness of the fish, measured at the thickest part -- 40 minutes to 1 hour, depending on the size of the fish. The fish should be browned and crispy on top.

Meanwhile place the eggplant / aubergine slices in a colander and sprinkle them with 2 tablespoons of salt. Let stand for 30 minutes. Rinse the eggplant thoroughly and pat dry with paper towels.

Pour the remaining oil into a heavy skillet. If the oil is less than 1 inch deep, add more oil. Heat the oil over medium-high heat. Fry the eggplant slices, a few at a time, until deep golden on both sides, about 15 minutes. Drain on paper towels.

Reduce the pomegranate juice over high heat to about 1 1/3 cups, taking about 10-15 minutes. Stir in the onion, minced garlic, red pepper flakes, basil and cilantro, and season with salt. Allow the sauce to cool to a warm temperature.

Serve the dish surrounded by eggplant slices and pass the pomegranate sauce in a sauceboat.

(From Please to the Table, Anya von Bremzen and John Welchman: ISBN 9-780894807534)

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