Description
Tender, rich, and incredibly easy—this slow-cooked aubergine dish is packed with deep Middle Eastern-inspired flavor from pomegranate molasses, tomatoes, and soft aromatics.
Ingredients
- 2 aubergines, diced chunky
- 1 large onion, chopped
- 3 garlic cloves, roughly chopped
- Oil for frying
- Salt and pepper to taste
- 2 tablespoons pomegranate molasses
- 2 cans chopped tomatoes
- A little sugar or honey (optional)
Instructions
- Heat a generous amount of oil in a large pan over medium-high heat.
- Add the diced aubergines and fry for 5–7 minutes until golden and slightly soft.
- Stir in the chopped onion and garlic. Season with salt and pepper.
- Reduce heat slightly, cover, and cook for 10–15 minutes until softened.
- Add the pomegranate molasses and chopped tomatoes. Stir well.
- Taste and adjust with a pinch of sugar or honey if needed.
- Simmer on low heat for about 15 minutes until thickened.
- Serve hot or warm.
Notes
- Properly frying aubergines at the start builds deep flavor.
- Covering the pan helps soften the onions and blend flavors.
- Taste after adding tomatoes—adjust acidity if needed.
- Use high-quality pomegranate molasses for best results.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Slow Cook
- Cuisine: Middle Eastern-Inspired