Eggplant and Pomegranate Manakish

Name: Eggplant and Pomegranate Manakish
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 3¼ cups (400 g) bread flour or all-purpose flour, spooned and leveled; 1 tsp (3 g) instant yeast; 1 tsp (4 g) granulated sugar; 1½ tsp (9 g) fine sea salt; 1 cup (240 ml) warm water, 105–110°F (40–43°C), comfortably warm to the touch; 2 tbsp (30 ml) extra-virgin olive oil; 2 whole (700 g) medium globe eggplants (about 12 oz / 350 g each), halved lengthwise, flesh scored in a diamond pattern about ½ inch (1 cm) deep; 1 tbsp (15 ml) extra-virgin olive oil, for brushing the eggplant; 1 medium (150 g) yellow onion, finely diced; 2 tbsp (30 ml) extra-virgin olive oil, for the skillet; 3 cloves (9 g) garlic cloves, finely grated or minced; 2 medium (250 g) ripe plum or medium tomatoes, cored, seeded, cut into ¼-inch (6 mm) dice; 3 tbsp (45 ml) pomegranate molasses; 1 tsp (3 g) ground sumac; 1 tsp (2 g) ground cumin; ½ tsp (1 g) Aleppo pepper or mild red pepper flakes (optional); 1 tsp (6 g) fine sea salt, divided: ½ tsp for the tomatoes, ½ tsp for the filling; 1 tbsp (15 ml) fresh lemon juice; 2 tbsp (16 g) all-purpose flour, for dusting; 1 tbsp (15 ml) extra-virgin olive oil, for drizzling over the baked manakish; ¼ cup (10 g) fresh mint leaves, roughly chopped, just before serving; ½ cup (80 g) pomegranate seeds (arils)

From the MyKitchenBank Kitchen

Soft, chewy Lebanese flatbreads topped with smoky roasted eggplant, sweet-tart pomegranate molasses, juicy tomato and sumac, then finished with fresh mint and ruby pomegranate seeds. Fully vegan and ideal for sharing.

Prep: 45 min
Cook: 1 hr
Wait: 40 min
Total: 2 hr 25 min
Makes: 8 manakish (about 6-inch / 15 cm rounds)

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Ingredients

8 servings

For the dough
3¼ cups (400 g) bread flour or all-purpose flour, spooned and leveled
1 tsp (3 g) instant yeast
1 tsp (4 g) granulated sugar
1½ tsp (9 g) fine sea salt
1 cup (240 ml) warm water, 105–110°F (40–43°C), comfortably warm to the touch
2 tbsp (30 ml) extra-virgin olive oil
For the topping
2 whole (700 g) medium globe eggplants (about 12 oz / 350 g each), halved lengthwise, flesh scored in a diamond pattern about ½ inch (1 cm) deep
1 tbsp (15 ml) extra-virgin olive oil, for brushing the eggplant
1 medium (150 g) yellow onion, finely diced
2 tbsp (30 ml) extra-virgin olive oil, for the skillet
3 cloves (9 g) garlic cloves, finely grated or minced
2 medium (250 g) ripe plum or medium tomatoes, cored, seeded, cut into ¼-inch (6 mm) dice
3 tbsp (45 ml) pomegranate molasses
1 tsp (3 g) ground sumac
1 tsp (2 g) ground cumin
½ tsp (1 g) Aleppo pepper or mild red pepper flakes (optional)
1 tsp (6 g) fine sea salt, divided: ½ tsp for the tomatoes, ½ tsp for the filling
1 tbsp (15 ml) fresh lemon juice
For shaping and finishing
2 tbsp (16 g) all-purpose flour, for dusting
1 tbsp (15 ml) extra-virgin olive oil, for drizzling over the baked manakish
¼ cup (10 g) fresh mint leaves, roughly chopped, just before serving
½ cup (80 g) pomegranate seeds (arils)

Equipment (8)

Large mixing bowl
Rimmed baking sheet, 18×13-inch (46×33 cm), for roasting eggplant, lined with parchment
Two baking sheets, about 18×13 inches (46×33 cm), or one baking stone plus one sheet, for baking
Parchment paper
Large skillet, 10–12 inch (25–30 cm)
Fine-mesh sieve or colander
Rolling pin
Digital scale and kitchen thermometer (optional but helpful)

Steps

Before you start

Timing overlaps: the eggplant roasts while the dough rises, so the clock time is about 2 hours 25 minutes even though the individual steps add up to more.
Measure the flour by weight if you can; a cup of scooped flour can vary by 30 g or more and make the dough dry.
Check that your pomegranate molasses is the pure, sour kind (ingredients: pomegranate only), not a sweetened syrup or grenadine.
Place two heavy rimless or upside-down baking sheets in the oven when you preheat for the final bake so the dough gets an instant blast of bottom heat.

1
Mix the dough
- In a large bowl, whisk the bread flour, instant yeast, sugar and 1½ tsp salt.
- Add the warm water and 2 tbsp olive oil.
- Stir with a wooden spoon until a shaggy dough forms, then knead in the bowl or on a clean counter for 8 minutes until smooth, springy and only slightly tacky.
- It should spring back slowly when poked with a fingertip.
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Ready when: Dough is smooth, elastic, and springs back slowly when poked.
Tip: If the dough sticks to your hands after 3 minutes of kneading, add flour 1 tsp at a time; too much flour makes tough bread.
2
Let dough rise
- Form the dough into a ball, place it in a lightly oiled bowl, and cover with a damp towel or plastic wrap.
- Leave it in a warm spot (about 75°F / 24°C) for 60 minutes.
- Start the next step during this rise.
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Ready when: Dough has doubled and a floured finger leaves a dent that fills back in slowly.
3
Roast the eggplantOven 425°F / 220°C
- Position a rack in the middle of the oven and heat to 425°F (220°C).
- Line a rimmed baking sheet with parchment.
- Place the scored eggplant halves cut-side up, brush with 1 tbsp olive oil and roast for 35–40 minutes.
- They are done when the flesh is deeply golden, collapsed and completely soft, and the skin is wrinkled.
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Ready when: A knife slides into the thickest part with no resistance and the flesh is golden brown.
Tip: Undercooked eggplant is spongy and bitter, so err on the side of a little extra time.
4
Drain the tomatoes
- While the eggplant roasts, toss the diced tomatoes with ½ tsp of the salt in a fine-mesh sieve set over a bowl.
- Let them drain for 15 minutes, shaking occasionally, then discard the liquid.
- This keeps the manakish from turning soggy.
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Ready when: Tomatoes look slightly shrunken and stop dripping.
5
Cook the onion
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add the onion and cook, stirring often, for 8 minutes until soft and golden at the edges.
- Stir in the garlic, cumin and Aleppo pepper and cook 30 seconds until fragrant.
- Remove from the heat.
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Ready when: Onion is translucent, soft and lightly golden; garlic smells fragrant but is not browned.
Tip: Garlic burns fast; take the pan off the heat as soon as it becomes aromatic.
6
Make the topping
- Cool the eggplant for 10 minutes, then scoop the flesh from the skins (discard the skins) and chop it roughly to a chunky, spreadable texture; you should have about 1½ cups (350 g).
- Add it to the onion mixture with the pomegranate molasses, sumac, lemon juice and the remaining ½ tsp salt.
- Stir over low heat for 2 minutes to blend, then fold in the drained tomatoes.
- Taste: it should be savory, tangy and slightly sweet.
- Add salt if needed.
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Ready when: Topping is thick and scoopable, not watery, and tastes bright and balanced.
Tip: If the mixture looks wet, simmer it for 2–3 more minutes; a loose topping will make the dough soggy.
7
Divide and rest doughOven 475°F / 245°C
- Raise the oven to 475°F (245°C) with two baking sheets or a baking stone inside.
- Turn the risen dough onto a floured counter and divide into 8 equal pieces (about 90 g each).
- Roll each into a ball, cover with a towel, and rest for 15 minutes so it rolls out easily.
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Ready when: Balls are puffy and soft, and the oven has fully preheated.
8
Shape the rounds
- On a lightly floured counter, roll or press each ball into a 6-inch (15 cm) round about ¼ inch (6 mm) thick.
- Place 4 rounds on each of two sheets of parchment.
- Use your fingertips to dimple the surface and press a slightly raised ½-inch (1 cm) rim around the edge.
- Spread about ⅓ cup (80 g) of topping over each round, staying within the rim.
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Ready when: Rounds are evenly thin with a visible rim and topping spread edge to edge inside it.
Tip: Don't overload the dough; a thick layer of topping keeps the center from cooking through.
9
Bake the manakishOven 475°F / 245°C
- Slide the parchment with the manakish onto the hot sheets or stone.
- Bake at 475°F (245°C) for 11–13 minutes, rotating the pans and swapping racks halfway through.
- They are ready when the edges are deep golden brown and the underside is firm and browned.
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Ready when: Edges are deep golden, the bottom is browned and sounds slightly hollow when tapped, and the topping is bubbling at the edges.
Tip: If you only have room for one sheet at a time, keep the second batch covered so it doesn't over-rise.
10
Finish and serve
- Let the manakish cool on the sheets for 5 minutes.
- Drizzle with 1 tbsp olive oil, scatter over the chopped mint and pomegranate seeds, and serve warm.
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Ready when: Topping is no longer molten and can be eaten without burning.
Tip: Add the mint and pomegranate seeds only at the end; heat dulls their color and crunch.

Good to know

Tips

Score and roast the eggplant until collapsed. Pale, firm flesh will taste bitter and spongy.
Drain the tomatoes and keep the topping thick; moisture is the main cause of soggy manakish.
A preheated stone or baking sheet gives the base a crisp, well-browned bottom that holds the topping.
Taste the topping before spreading: pomegranate molasses brands vary in sourness, so adjust with a pinch of salt or a few drops of lemon juice.

Make ahead

"The dough can be made through step 1, then refrigerated in an oiled, covered bowl for up to 24 hours (let it come to room temperature 45 minutes before dividing). The topping can be made up to 2 days ahead and stored covered in the fridge; bring it to room temperature before spreading."

Storage & reheating

"Room temperature: up to 4 hours, loosely covered. Fridge: up to 3 days in an airtight container (add fresh mint and pomegranate seeds after reheating). Freezer: wrap individually and freeze up to 2 months. Reheat from fridge or frozen on a baking sheet at 375°F (190°C) for 6–10 minutes until hot and the crust is crisp at the edges."

Substitutions

pomegranate molasses → 2 tbsp (30 ml) lemon juice plus 1 tbsp (20 g) maple syrup or date syrup. Gives a similar sweet-tart balance, though less fruity depth; reduce the lemon juice in the recipe to 1 tsp.
ground sumac → 1 tsp lemon zest. Provides a similar bright acidity; sumac has a more earthy, tangy flavor.
bread flour or all-purpose flour → all-purpose flour. Use the same weight; the manakish will be slightly softer and less chewy.
fresh mint leaves → fresh flat-leaf parsley. Milder and more herbal; use the same amount.