2Sear the eggplants in a drizzle of olive oil for about 5 minutes until nice and toasty.
3Push the seared eggplants to the side.
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.
6Add a hefty pinch of salt, a touch of black pepper, one teaspoon of coriander powder, one teaspoon of chili powder, chili flakes, and one teaspoon of sumac.
7Drizzle two tablespoons of organic natural pomegranate molasses and two tablespoons of tahini.
8Mix everything together and let it cook for a couple of minutes on low heat.
9Garnish with another drizzle of tahini, a touch of pomegranate molasses, and some parsley.
10Serve with bread and a cup of fruity pomegranate tea.
Ingredients
2 eggplants, roughly diced into chunky cubes
drizzle olive oil
1 onion, finely diced
2 cloves garlic
2 tomatoes, chopped
hefty pinch salt
touch black pepper
1 tsp coriander powder
1 tsp chili powder
touch chili flakes
1 tsp sumac
2 tbsps organic natural pomegranate molasses
2 tbsps tahini
parsley
Equipment
pan
Tips
If you don't like eggplants, you won't even notice them in this dish.
Sear the eggplants until they are nice and toasty.