No ifs ands or buts about it, I have always hated egg plant. I never liked the taste or the texture. Even turning vegan wasn’t enough for me to fall in love with the vegetable.
egg plant
Then I met a chef named Bob Krajewski from Tiqa restaurant in Portland, Maine. He came on Good Day Maine in July and tried introducing me to egg plant again. OK, I didn’t fall in love, but I finally felt some sort of attraction. tiqa dish number two

Krajewski made a dish called Betingan al Rumman. Talk about using fresh produce, there are tomatoes, cucumbers, red onions, radishes, parsley, mint. shallots and of course, egg plant in this recipe. tiqa veggies

It’s basically a salad that you put on top of sliced egg plant. What sold me on this recipe is the Pomegranate Molasses. You mix it with Dijon mustard, extra virgin olive oil and salt and pepper and drizzle it onto the egg plant. Then you put the salad on top of the egg plant and dressing and devour it.tiqu dish

With all those fresh vegetables in it, to say this meal is healthy would be an understatement. I’m still not ready to join the egg plant fan club, but with some Pomegranate Molasses on top, I can at least eat some every now and then. Enjoy egg plant in a unique way and of course enjoy that vegan thing.


3 slices eggplant ½ inch thick
¼ cup tomatoes, diced
¼ cup English cucumbers, diced
2 tbs red onion, thinly sliced
1 tbs radish, thinly sliced
1 tbs parsley, chopped
½ tbs mint, chopped

For the dressing

1 tbs red wine vinegar
3 tbs extra virgin olive oil plus some for cooking
1 tsp Dijon mustard
1 tbs shallots, brunoise (finely diced)
2 tbs Pomegranate Molasses (available in stores)
Salt and pepper as needed


1. Heat a saute pan on high. Season the eggplant with salt and pepper.
2. Add oil to the pan when it’s hot and sear the eggplant until it’s golden brown on both sides.
3. In a bowl combine the tomatoes, cucumbers, red onion, radish, parsley, and mint
4. In a second bowl combine the red wine vinegar, Dijon, and shallots. Whisk together and slowly pour in the extra virgin olive oil. Season with salt and pepper.
5. Toss the vegetables in the bowl with the red wine vinaigrette and season with salt and pepper.
6. Place the seared eggplant on a serving plate.
7. Drizzle the Pomegranate Molasses over the eggplant.
8. Spoon the salad over the eggplant.
9. Take a bite, lean back comfortably and contemplate the nature of the universe
10. Repeat as often as possible

Jeff Peterson

About Jeff Peterson

Jeff Peterson anchors Good Day Maine on CBS 13 from 4:30-7:00a.m and on FOX 23 from 7:00-8:00am. Back in 2012, he decided to become vegan. Jeff has lost over 50 pounds and his cholesterol has dropped dramatically. Besides having kids, It's the best decision he's ever made.