Persian baked aubergines

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Persian baked aubergines

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Adjust Servings:
For the seasoning:
1/4 cup Olive oil
2 tablespoons juiced Lemon
2 teaspoons Cumin
2 teaspoons Sumac
2 teaspoons Oregano
To taste Salt and pepper
For the bake:
1 large Aubergine
2 tablespoons Olive oil
1 teaspoon Garlic paste
2 teaspoons ground Coriander
2 teaspoons Cinnamon
1 teaspoon ground Cumin
4 large Italian Tomato
1 pack Cherry tomatoes
1/4 cup Pomegranate You can also use pomegranate molasses
1/4 cup Raisins You can also use dates
2 tablespoons Maple syrup
2 tablespoons freshly minced Parsley
1/2 cup crushed Walnuts
To taste Salt and pepper

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

This flavourful aubergine dish is unlike any other you have tasted before: the flavours blend in your mouth in a wonderful combination of sweet and sour.

  • 50 minutes
  • Serves 4
  • Easy


  • For the seasoning:

  • For the bake:



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!

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5 minutes

Prepare the aubergines

Rinse the aubergine, chop off its ends and discard them. Slice the aubergine into thin half moons.
Prepare the seasoning by whisking together all the seasoning ingredients, then use it to brush the aubergine on both sides.

5 minutes

Grill the aubergines

Heat a grilling pan until well hot, then grill the aubergine slices on both sides (a couple of minutes per side). Transfer to a separate dish.

10 minutes

Prepare the sauce

Pre-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.

20 minutes


Lay the aubergine slices inside the cocotte, covering with the sauce in between layers. Then, put in the oven and bake for 20 minutes.



Take the cocotte out of the oven, and transfer the aubergine to your serving plates. Accompany with naan or soft bread and enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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