I have been trying to make more vegetarian recipes and I remembered this favorite of mine. It is a classic Persian dish but of course, I have my own twist on it hence the quotations. I have had fesenjan twice before at restaurants and always enjoyed it. This Eggplant “Fesenjan” is actually my favorite way to eat eggplant. They are so tender and delicious. I promise you this dish will be a go-to recipe in your household. Did I mention it is super simple too?
Eggplant “Fesenjan”
A rich and flavorful eggplant dish inspired by Persian fesenjan, featuring roasted eggplant, caramelized onions, pomegranate molasses, and warm spices. Sweet, tangy, and deeply savory, it’s perfect served with rice or bread.
Serves 4 Servings
Ingredients
- 2 large eggplants stem removed, cut into batons or cubes
- 2 yellow onions thinly sliced
- 2 red onions thinly sliced
- 3 garlic cloves minced
- ⅓ cup olive oil
- Salt and pepper to taste
- 2 tbsp pomegranate molasses
- 1 tbsp honey or maple syrup / agave
- ½ tsp cinnamon or a sprinkle
- ½ cup vegetable stock
- ½ tbsp red pepper flakes
- Optional garnish: chopped cilantro
Instructions
- Roast the Eggplant
- Preheat the oven to 400°F.
- Toss the eggplant pieces with ¼ cup olive oil, salt, and pepper.
- Spread on a baking sheet sprayed with olive oil, making sure pieces don’t overlap too much.
- Bake for 15 minutes, flip the eggplant, then bake another 10–15 minutes until golden brown on both sides
- In a large pan, add 2-3 tbsp of olive oil and saute the garlic and onions for 12-15 minutes until they are caramelized. Season with salt and pepper. Stir every few minutes to avoid any burning on the onions.
- Once caramelized, add the pomegranate molasses, cinnamon, red pepper flakes, salt, and honey to the pan and stir together for a minute or so.
- Then add in the vegetable stock and let that simmer for 5 minutes with the onion mixture.
- Add the baked eggplant to pan and stir. Sprinkle with some cilantro and enjoy with bread or rice.
Did you try this recipe?Don’t forget to leave a rating and a review!!
I made this today along with the Ouzi and I LOVED it! I loved the kick from the chili that balances all the sweet from the onions! I will definitely be making this again!
The sweetness and the heat definitely compliment each other. I am glad it was enjoyed!
what is a substitute for pomegrante molasses ?
For this recipe, pomegranate molasses is preferred but honey would work too!