persian aubergine bake

picture by Fiona Sylvester

Today's recipe is from Fiona and I can recommend this one, it went down well when she hosted veg night.

Persian Aubergine Bake

1. 

     Aubergine sliced

     150ml olive oil, 

     2tsp oregano, 

     2tsp cumin seeds. 

Brush oil mixture on aubergine slices and cook. Place to one side.

2.  3 cloves garlic

      1tbsp ground cumin

       2tbsp ground coriander

       2tsp cinnamon 

 Cook for 2 mins

3. Add    

            500g chopped tomatoes

            100g chopped dates

             2tbsp honey

             200g roughly chopped walnuts

             250ml water (if required)

4. Simmer for 20mins.

5. Layer with sliced aubergines

6. Top with walnuts and crumbled feta

7. Place in 170 degree oven for 15min

8. Serve with warm pitta bread.