- oven-baked aubergine
4 medium-sized tomatoes
5 spoonfuls of cooking oil
1 chopped onion
2 dl of pomegranate juice
2 spoonfuls of chopped coriander
1 teaspoon of oregano
Salt and pepper to your liking
2 spoonfuls of walnut kernels
1 Bake the aubergines whole in the oven at 200 degrees C (392 degrees F) for 45 minutes.
2 Immerse the tomatoes in boiling water for 20 seconds. Cool them off in iced water
and remove the skin. Cut the tomatoes into tiny cubes.
3 Remove the aubergines from the oven and remove the skin. Chop the aubergines well.
4 Heat oil in a pot and fry the onion.
5 Add the aubergines, pomegranate juice, coriander and oregano bit by bit,
and add salt and pepper.
6 Let the casserole simmer until the liquid has been absorbed.
7 Turn off the heat and mix the tomato cubes into the aubergine mash.
Place the food on a platter, sprinkle chopped walnut kernels on top, and serve.