Persian Eggplants
Persian Eggplants



  • 4 medium eggplants, halved lengthways
  • 2 tbsp olive oil
  • 1 sliced red onion
  • 2 sliced garlic cloves
  • 400g red capsicum, sliced into thin strips
  • 1 tsp cumin
  • ½ tsp ground cinnamon
  • 4 bashed cardamoms
  • 2 x 400g tins of chopped tomatoes
  • 1 tbsp each of red wine vinegar and pomegranate molasses
  • 1 tbsp each chopped dill and mint
  • 40g chopped pistachios
  • 100g crumbled feta
  • Preheat the oven to 200C. Score the eggplants in a criss-cross pattern, brush with a dash of oil and bake for 40 mins or until tender. Meanwhile, fry the onion in the oil for 5 mins, then toss in the garlic and capsicums and cook for a couple of minutes more. Add the spices, cook for another minute, then tip in the tomatoes, vinegar, molasses and some seasoning, and simmer for 20 mins.
  • Scoop the flesh from the baked eggplants, leaving the shells intact. Add the chopped flesh to the tomato mixture along with the chopped herbs. Return the eggplant shells to the roasting tin and stuff with the eggplant and tomato mixture, then bake in the oven for 20 mins. Serve scattered with cheese, pistachios and some more herbs - delicious!
70 mins
4 serving

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