eggplant fesenjan
Dinner,  Gluten Free,  Ramadan,  Side Dishes,  Vegan

Eggplant “Fesenjan”

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 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?

Servings: 2-4

Total Time: approx. 1 hour

Ingredients

2 large eggplants (no stem) cut into batons or cubes (whatever you prefer)

2 yellow onions sliced thinly

2 red onions sliced thinly

3 garlic cloves minced

1/3 cup olive oil

Salt & pepper to taste

2 tbsp pomegranate molasses

1 tbsp honey (can use maple syrup or agave)

A sprinkle of cinnamon

1/2 cup vegetable stock

1/2 tbsp red pepper flakes

Instructions

Preheat oven to 400 F. Drizzle a 1/4 cup of olive oil with salt and pepper on the cut eggplant pieces.

Place on a baking pan that has been sprayed with olive oil. Try not to overlap them too much. Bake for 15 min then turn them and bake another 10-15 minutes until there is a nice brown color on both sides of the eggplant.

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.

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