Stuffed Aubergines With Walnut And Pomegranate

Vegan Recipes from the Middle East

Posted by Grub Street Publishing

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Preparation time: 30 minutes
Cooking time: 1 hour

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You Will Need (11 things)

  • 2 Aubergines
  • 2 Medium-sized Onions , chopped
  • 1 Garlic clove, crushed
  • A little Oil
  • 500 g Ground Walnuts
  • 3 tbsp Pomegranate Syrup
  • 250 ml Water
  • Salt and Pepper
  • 100 g approx. Pomegranate Seeds
  • Juice of 1 Lemon
  • A little Parsley , for garnishing

Steps (8 steps, 30 minutes)

  1. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

  7. 7

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

  8. 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.