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Stuffed Aubergines With Walnut And Pomegranate
Extract from Vegan Recipes from the Middle East • By Parvin Razavi • Published by Grub Street PublishingAbout
Vegan Recipes from the Middle East
Preparation time: 30 minutes
Cooking time: 1 hour
Tags
© 2024 Parvin Razavi / Grub Street Publishing · Reproduced with permission.
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JadeSucksAtLife favorited Stuffed Aubergines With Walnut And Pomegranate 25 Feb 10:27
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Grub Street Publishing published her project Stuffed Aubergines With Walnut And Pomegranate 10 Nov 09:00
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Step 1
Halve the aubergines, place in a generous amount of salted water and steep for half an hour.
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Step 2
Sweat the onions in a pan with some oil until transparent and add the garlic.
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Step 3
Add the walnuts and pomegranate syrup to the saucepan and slowly bring to the boil with the water.
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Step 4
Season to taste with salt and pepper and simmer on a low heat for 45 minutes, stirring regularly.
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Step 5
Add the pomegranate seeds and continue to simmer for another 15 minutes, stirring constantly.
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Step 6
Remove the aubergines from the water and wipe well with a clean cloth.
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Step 7
Cut into each aubergine flesh twice lengthways and saute in a heated frying pan for 2-3 minutes on each side.
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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.