Aubergine, pomegranate molasses and walnut stew
Prep time: 1 hr 10 minsTotal time: 
Aubergine, pomegranate molasses and walnut stew
This hearty vegan stew is thickened with ground walnuts, packed with roasted aubergines and full of the sweet-and-sour flavours found in a Persian fesenjān. If you want this recipe to serve 4, see Cook's Tip for what to make with any leftovers
Prep time: 1 hr 10 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 200g walnuts
- 6 aubergines (about 1.5kg)
- 6 tbsp olive oil
- 3 red onions, finely sliced
- 4 garlic cloves, crushed
- 2 tsp ground cinnamon
- ½ tsp chilli flakes
- 5 tbsp pomegranate molasses
- 2 tbsp maple syrup
- 2 x 250g pouches Merchant Gourmet Puy Lentils
- 550ml vegetable stock* (made using 1 stock cube)
To serve (double if serving 8)
- pinch saffron threads (about ⅓ x 0.4g jar)
- 250g basmati rice
- 1 x 80g pack pomegranate seeds
- handful fresh coriander leaves (optional)
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Spread out the walnuts on a baking tray and toast in the oven for 8-10 minutes. Set aside to cool.
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Line 2 large baking trays. Trim the aubergines and cut into 2-3cm chunks, then transfer half to a large bowl and toss with 2 tablespoons of oil and seasoning. Spread out on one of the prepared trays. Repeat with the remaining aubergine chunks and a further 2 tablespoons of oil, transferring these to the second tray. Roast for 30-35 minutes, swapping the trays halfway through. Once the aubergine is golden and tender, set aside.
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Meanwhile, put the saffron in a small bowl, pour over 2 tablespoons of just-boiled water and soak for at least 30 minutes. Put the cooled walnuts in a food processor and whizz to a fine crumb.
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Heat the remaining 2 tablespoons of oil in a large sauté pan or casserole. Add the onions and cook over a low heat for 15 minutes, stirring regularly, until softened and starting to turn golden. Add the garlic, cinnamon and chilli flakes, and cook for a further 2-3 minutes, stirring, until fragrant. Drizzle in the pomegranate molasses and maple syrup, then add the ground walnuts, puy lentils and some seasoning. Stir well to combine. Pour over the vegetable stock and bring to a simmer, then bubble gently for 15 minutes, stirring occasionally, until thickened. Stir in the roasted aubergines and cook for a final 5 minutes. The stew should be rich and fairly thick, but loosen with 50ml water if necessary.
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While the stew is simmering, rinse the rice well, then transfer to a saucepan with 500ml just-boiled water. Return to the boil, then reduce the heat to very low, cover with a lid and cook, undisturbed, for 10 minutes or until the water has been absorbed. Uncover the pan and drizzle the saffron water over the surface of the rice, leaving most of it white. Recover and leave to stand for 10 minutes.
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Fluff up the rice with a fork and divide among shallow serving bowls. Spoon over half the aubergine stew, and scatter with the pomegranate seeds and fresh coriander (if using) to serve.
*Check your stock is gluten-free, if required.
Any leftovers? Why not make aubergine and walnut shakshuka?
In a large frying pan or sauté pan (about 30cm diameter), gently reheat the leftover aubergine stew with a splash of water. Once hot, create four indents in the mixture and crack an egg into each. Lightly season the top of each egg, then reduce the heat, cover the pan and leave to cook gently for 6-8 minutes, or until the whites are set and the yolks are still runny (keep a close eye). Sprinkle over any leftover coriander and serve with Greek-style natural yogurt and warmed flatbreads. (No longer vegan, dairy-free or gluten-free.)
