THE IRANIAN VEGAN

🌱Bademjan Kababi Gilan - an originally vegan dish from Gilan in the north of Iran, a lush green province bordering the Caspian sea. Gilaki cuisine (food from the region of Gilan) is vegetarian-heavy.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 190C and bake the eggplants halves , brushed with oil and sprinkled with salt for 40 minutes or until mostly cooked through.

Step 2

2. Whilst they are baking in the oven, fry the blended onion and garlic with the turmeric powder on a medium-low heat for a few minutes. Add in the dry herbs and mix.

Step 3

3. Add in the walnuts, and cook together for 3-4 minutes. Add in the pomegranate paste, keeping aside 1 tbsp. Add the tomato paste, mix, and cook on a low heat until the aubergines are ready.

Step 4

4. Scoop out most of the middle of the baked aubergines, add the aubergine flesh to the pan with the walnut mixture and mix well together.

Step 5

5. In a wide pan, add 3-4 tablespoons of oil and place the aubergines inside. Let them fry for around 3-4 minutes.

Step 6

6. Meanwhile, fill the aubergines with the walnut mixture until the mixture is used up. Add a 1/4 cup of hot water to the remaining pomegranate molasses, stir, and pour over the aubergines.

Step 7

7. Let them cook for a further 15 minutes (or longer if you have time!) with the lid placed on top. Add in the cherry tomatoes and a drizzle of oil for the last 5 minutes.

Step 8

8. Serve with flat-bread, or steamed basmati rice and vegan yoghurt!

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