الذ حمسة باذنجان
Serves 1
Directions
- 1Dice two eggplants into chunky cubes.
- 2Sear the eggplant cubes in a drizzle of olive oil for about 5 minutes until they are nice and toasty.
- 3Push the eggplant to the side of the pan.
- 4Add a finely diced onion to the pan.
- 5Add a tiny amount of garlic to the pan.
- 6Add two chopped tomatoes to the pan.
- 7Once the tomatoes are soft, mix everything together.
- 8Give everything a hefty pinch of salt.
- 9Add a touch of black pepper.
- 10Add a teaspoon of coriander powder.
- 11Add half a teaspoon of chili powder.
- 12Add chili flakes.
- 13Add a touch of sumac for a floral tang.
- 14Drizzle a tablespoon of organic natural pomegranate molasses.
- 15Add a tablespoon of tahini.
- 16Mix everything together and let the flavors get to know each other for a couple of minutes on low heat.
- 17Garnish with another drizzle of tahini.
- 18Add a touch of pomegranate molasses.
- 19Add some parsley.
Ingredients
- 2 eggplants
- 1 finely diced onion
- 2 cloves garlic
- 1 chopped tomatoes
- salt
- black pepper
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder
- chilli flakes
- 1 teaspoon sumac
- 2 tablespoons organic natural pomegranate molasses
- 2 tablespoons tahini
- parsley
- olive oil
Equipment
cutting boardknifepanwooden spoon