Ingredients
- 3 firm eggplants (around 900 g), peeled and cut into 2 cm thick rounds
- 250 g of walnuts, soaked overnight in boiling water
- 4 teaspoon(s) of salt
- 25 cl of extra virgin olive oil
- 1/2 teaspoon(s) black pepper
- 25 cl of pomegranate paste or molasses
- 7.5 cl of honey, more to taste
- 25 cl of pomegranate juice
- 90 g pomegranate seeds
Preparation
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Drain the nuts. Put them in the bowl of a food processor and mix them until you get a lumpy mixture.
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Place the eggplant slices in a colander, sprinkle them with 3 tbsp. teaspoon of salt then leave to drain for 20 to 30 minutes. Dry with absorbent paper.
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Heat the oil in a large sauté pan over medium heat. Place the eggplant slices in a single layer and fry them for 10 minutes, turning halfway through cooking, until they are golden brown. Reserve.
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Transfer the chopped nuts to a saucepan, toast over medium heat for 5 minutes, stirring constantly, until hot to the touch. Add the tbsp. remaining teaspoon of salt and pepper. Reduce heat to low and cook for 1 minute. Remove from heat and set aside.
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Mix the pomegranate paste and honey in a bowl, then pour the nuts into the saucepan. While mixing, pour in half of the pomegranate juice.
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Cook covered and over very low heat for 20 minutes, stirring, until the sauce thickens.
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If it is too thick, thin it with the remaining pomegranate juice. Remove from the heat.
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Pour a third of the pomegranate sauce onto a serving dish. Add a layer of eggplant, repeat twice to get 3 layers. Sprinkle with pomegranate seeds and serve with Persian rice (chelow).
