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Time
30 mins

Vegan Recipes from the Middle East
Preparation time: 30 minutes
Cooking time: 1 hour

Posted by Grub Street Publishing Published See Grub Street Publishing's 28 projects »
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© 2018 Parvin Razavi / Grub Street Publishing · Reproduced with permission.
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  • Step 1

    Halve the aubergines, place in a generous amount of salted water and steep for half an hour.

  • Step 2

    Sweat the onions in a pan with some oil until transparent and add the garlic.

  • Step 3

    Add the walnuts and pomegranate syrup to the saucepan and slowly bring to the boil with the water.

  • Step 4

    Season to taste with salt and pepper and simmer on a low heat for 45 minutes, stirring regularly.

  • Step 5

    Add the pomegranate seeds and continue to simmer for another 15 minutes, stirring constantly.

  • Step 6

    Remove the aubergines from the water and wipe well with a clean cloth.

  • Step 7

    Cut into each aubergine flesh twice lengthways and saute in a heated frying pan for 2-3 minutes on each side.

  • Step 8

    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.

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