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.”

Stuffed aubergine with walnuts, pomegranate and feta

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.

4. Taste and adjust the seasoning as needed, then spoon the filling into the aubergine skins and sprinkle over the feta, pomegranate seeds, mint, and sumac.

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.