Delicious Aubergine Fesenjan

All you need is (Serves 4):

120g walnuts
4 medium aubergines (around 1 kg) 
Avocado oil or water for sauteing
Sea salt and ground black pepper
2 large red onions, thinly sliced 
2 cloves of garlic, crushed 
1 1/2 tbsp honey or coconut nectar for vegan option
1/4 tsp chili powder
1 tsp ground cinnamon
2 tbsp pomegranate molasses
250 ml hot vegetable stock
Seeds from 1 pomegranate 
A handful of fresh coriander

Here’s what you do:

Cut the aubergines into 5cm x 2cm sticks, generously sprinkle with some sea salt and leave aside for at least 10-15 minutes (it will get rid of bitterness).

Preheat the oven to 200°C/400°F/gas 6 and lightly oil a large baking tray and set aside.

Blitz the walnuts in a food processor to a fine crumb and leave to one side as well. 

Rines aubergine with cold water and dry it, season lightly with salt and black pepper, and roast on the baking tray for 25 minutes or until meltingly soft. 

While the aubergines are roasting, make the fesenjan sauce. Put 1/2 tbsp of avocado oil or few spoons of water into a large frying pan over medium heat and, when hot, add the red onions. Fry stirring regularly to ensure they don’t burn, until golden brown, add some additional water if needed, then add the garlic and fry for a further few minutes. 

Add the honey (coconut nectar), chili powder, cinnamon, sea salt, black pepper, the blitzed walnuts and the pomegranate molasses to the pan, and stir thoroughly to mix. Then add the vegetable stock and cook for around few more minutes, until the sauce comes together. 

When the aubergines are tender, pour the sauce into a serving dish. Put the aubergines on top, and scatter with the pomegranate seeds and coriander. Serve alongside brown rice, buckwheat or other gluten-free grains.