Ingredients
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For the seasoning:
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1/4 cup Olive oil
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2 tablespoons juiced Lemon
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2 teaspoons Cumin
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2 teaspoons Sumac
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2 teaspoons Oregano
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To taste Salt and pepper
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For the bake:
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1 large Aubergine
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2 tablespoons Olive oil
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1 teaspoon Garlic paste
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2 teaspoons ground Coriander
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2 teaspoons Cinnamon
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1 teaspoon ground Cumin
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4 large Italian Tomato
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1 pack Cherry tomatoes
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1/4 cup PomegranateYou can also use pomegranate molasses
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1/4 cup RaisinsYou can also use dates
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2 tablespoons Maple syrup
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2 tablespoons freshly minced Parsley
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1/2 cup crushed Walnuts
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To taste Salt and pepper
Directions
Of all the ways to cook aubergine, this Persian aubergine bake has gained its rightful spot in our personal top ten favorites.
Aubergines are cut in half moons, brushed with an oil and sumac seasoning, then grill then in a grilling pan. Layer the grilled aubergine in a cocotte together with tomatoes, pomegranate and raisins (you can also use dates). Finish the cooking by putting the cocotte in the oven until the sauce thickens. Enjoy hot!
Steps
1
Done
5 minutes
|
Prepare the aubergines |
2
Done
5 minutes
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Grill the aubergines |
3
Done
10 minutes
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Prepare the saucePre-heat the oven to 350 degrees. Rinse and dice the tomatoes and halve the cherry tomatoes. Heat the olive oil in a cocotte, together with the garlic paste. Add the ground cumin, coriander, and cinnamon. Cook until they bubble, then add the tomatoes, cherry tomatoes, pomegranate, raisins, maple syrup, and crushed walnuts. Cover with a fitting lid and cook for 5 minutes, until the tomatoes break down and form a nice sauce. Adjust with a little salt and pepper. |
4
Done
20 minutes
|
Bake |
5
Done
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Serve |