Yasmin Khan’s stuffed aubergine with walnuts, pomegranate and feta

“The heady, aromatic flavours of northern Iranian cuisine shine through in this dish, as easy to assemble as it is delicious to eat,” says Yasmin Khan. “The Persian spice golpar is what gives it a unique flavour, adding earthy and citrusy notes that accentuate the pomegranate molasses and lift the notes of fresh mint and coriander.

“If you can source some online or at an Iranian supermarket, then you are in for a real treat.”

Ingredients:

(Serves 4-6)

3 large aubergines

Vegetable oil

2tbsp pomegranate molasses

2tbsp extra-virgin olive oil

2tbsp tahini

½ garlic clove, finely grated

35g walnuts, crushed into fine crumbs

1 handful mint leaves, finely chopped

1 handful coriander leaves, finely chopped

¼tsp golpar

Salt and freshly ground black pepper

Toppings

Crumbled feta cheese

1 handful pomegranate seeds

Finely chopped mint leaves

Sumac

Method:

1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Cut the aubergines in half lengthwise. Use a sharp knife to carefully score the inside of each aubergine half on the diagonal, making a crosshatch pattern and being careful not to cut through the skin.

2. Transfer to a large baking sheet, brush with vegetable oil, and sprinkle with salt. Roast for 45 to 60 minutes, until the flesh is soft.

3. Use a spoon to scoop the aubergine flesh into a bowl. Stir in the pomegranate molasses, olive oil, tahini, garlic, walnuts, mint, coriander, golpar, ¾ teaspoon salt, and a generous grind of black pepper.

Sabzi: Fresh Vegetarian Recipes for Every Day by Yasmin Khan is published in hardback by Bloomsbury Publishing, priced £26. Photography by Jonathan Gregson. Available now.