Recipe taken from Vegan Recipes from the Middle East, by Parvin Razavi.
Serves two as a main
2 medium-sized onions, chopped
1 garlic clove, crushed
A little oil
500g ground walnuts
3tbs pomegranate syrup
Salt and pepper
100g approx pomegranate seeds
Juice of 1 lemon
A little parsley, for garnishing
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 then add the garlic. Add the walnuts and the pomegranate syrup and slowly bring to the boil with the water. Season 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 the flesh of each aubergine twice lengthways, then sauté in a heated frying pan for two to three minutes on each side.
Add the juice of a lemon to the pomegranate and walnut mixture and then spread onto the aubergines. Serve with pomegranate seeds and a little parsley.
Photography by Arnold Poschl