Vegan Recipes from the Middle East
Preparation time: 30 minutes
Cooking time: 1 hour
© 2018 Parvin Razavi / Grub Street Publishing · Reproduced with permission.
Halve the aubergines, place in a generous amount of salted water and steep for half an hour.
Sweat the onions in a pan with some oil until transparent and add the garlic.
Add the walnuts and pomegranate syrup to the saucepan and slowly bring to the boil with the water.
Season to taste with salt and pepper and simmer on a low heat for 45 minutes, stirring regularly.
Add the pomegranate seeds and continue to simmer for another 15 minutes, stirring constantly.
Remove the aubergines from the water and wipe well with a clean cloth.
Cut into each aubergine flesh twice lengthways and saute in a heated frying pan for 2-3 minutes on each side.
Add the lemon juice to the pomegranate and walnut mixture, and spread on the aubergines. Serve with pomegranate seeds and a little parsley as a garnish.
Tip: The nut and pomegranate filling can also be supplemented with 150-200 g strips of seitan and served with rice.