Eggplant fesenjan

Eggplant fesenjan

Tags

Eggplant
Persian

Cook

Ingredients

  • 1 ¼ cup pomegranate juice
  • ½ tbsp lemon juice
  • ¼ tsp cane sugar
  • 120g walnuts
  • 4 eggplants
  • 3 red onions, thinly sliced
  • 5 garlic cloves, peeled and crushed
  • 1 tbsp maple syrup
  • ¾ tsp chilli powder
  • 1 tsp ground cinnamon
  • 2 tbsp pomegranate molasses
  • 250ml hot vegetable stock
  • Seeds from 1 pomegranate
  • 1 handful fresh coriander, roughly chopped
  • Rice

Steps

  1. Combine the pomegranate juice, lemon juice, and sugar in a small pot.
  2. Bring to a boil then reduce to a gentle simmer for about 30 minutes or until there's roughly ¼ cup.
  3. Heat the oven to 200°C and line a baking tray.
  4. In a food processor, blitz the walnuts to a fine crumb.
  5. Cut the eggplant into 5cm x 2cm batons, in a bowl toss with oil and season with salt and pepper.
  6. Transfer eggplant to the try and bake in oven for 20 minutes or until soft.
  7. Clean and cook the rice.
  8. Heat the wok with some oil, once hot, add the onions and fry for until soft.
  9. Add the garlic and cook until fragrant
  10. Stir in the maple syrup, chilli powder, cinnamon, salt, pepper, walnuts and the pomegranate molasses.
  11. Pour in the stock and cook for about eight minutes, until the sauce comes together.