Serves 1
Directions
- 1Roughly dice two eggplants into chunky cubes.
- 2Sear them in a drizzle of olive oil for about 5 minutes.
- 3Get the eggplants nice and toasty, then push them to the side of the pan.
- 4Add a finely diced onion, a tiny amount of garlic, and two chopped tomatoes to the pan.
- 5Once the tomatoes are soft, mix everything together.
- 6Give the mixture a hefty pinch of salt, a touch of black pepper, a teaspoon of coriander powder, half a teaspoon of chili powder, chili flakes, and a touch of sumac for a floral tang.
- 7Drizzle a tablespoon of organic natural pomegranate molasses and a tablespoon of tahini.
- 8Mix everything together and let it simmer for a couple of minutes on low heat.
- 9Garnish with another drizzle of tahini, a touch of pomegranate molasses, and some parsley.
Ingredients
- 2 حبتين eggplants
- 1 بصله onion
- 1 حبة tomato
- 2 حبتين garlic cloves
- salt
- black pepper
- 1 ملعقة صغيره coriander powder
- 0.5 ملعقة صغيرة chilli powder
- chilli flakes
- 1 ملعقة صغيرة sumac
- 1 tablespoon organic natural pomegranate molasses
- 1 tablespoon tahini
- olive oil
- parsley
Equipment
panchopping boardknifewooden spoon
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