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.
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