Kashke Bademjan with Walnuts

• Eggplant3 medium
• Onion1 large
• Garlic4 cloves
• Turmeric1 tsp
• Walnut0.5 cup
• Pomegranate molasses3 tbsp
• Oil4 tbsp
• Salt1 tsp

How to Make It

• 1

  Peel 3 eggplants and slice them into 1cm thick rounds, sprinkle with salt, and let sit for 20 minutes to draw out bitterness before patting dry.

• 2

  Fry the eggplant slices in 3 tbsp oil in a large pan over medium-high heat until golden brown and tender, about 5 minutes per side.

• 3

  Remove the eggplant and mash thoroughly with a fork in a bowl until you have a coarse, chunky paste.

• 4

  In the same pan, heat 1 tbsp oil and sauté 1 diced onion until soft and golden, then add 4 crushed garlic cloves and 1 tsp turmeric, cooking for 1 minute until fragrant.

• 5

  Stir the mashed eggplant into the onion and garlic mixture, cooking over low heat for 5 minutes to meld the flavors.

• 6

  Add 3 tbsp pomegranate molasses and 0.5 cup crushed walnuts to the pan, stirring to incorporate evenly.

• 7

  Season with salt to taste and cook for another 3 minutes until thickened, keeping the texture moist but not oily.

• 8

  Transfer to a serving dish and garnish with extra walnuts or a drizzle of oil before serving warm with pita bread.