Persian Aubergine

Recipe Description:

Aubergine is sometimes called the ‘Iranian potato’, not only because of its comforting, reliable deliciousness but also the countless ways it can be prepared. Often mixed in with stews, the visual splendor and variety of a full Iranian meal has inspired us to keep them separate, crowning an adasi (lentil stew) with a roast aubergine steak. We’re particularly proud of the way the aubergine’s simple sumac tang meets the lentils’ more complex ‘advieh’ spices, a blend similar to Indian garam masala in its cultural importance.

  • Preparation time:

    For 2 - 30 minsFor 4 - 50 mins
  • Cooking time:

    For 2 - 40 minsFor 4 - 60 mins

    Nutritional Information:

    Per serving: Energy (kcal) 535 Fat 10g of which saturates 2g Carbohydrates 92g of which sugars 17g Protein 21g Salt 2.34g


    Please note that our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


    For 2 (For 4)

    Aubergine: 1 (2)

    Sumac : ½ pod (1 pod)

    Onion: 1 (2)

    Garlic Clove: 1 (2)

    Tomato: 1 (2)

    Fragrant Flavour Fusion Spice: 1 pod (2 pods)

    Red Split Lentils: 1 bag (2 bags)

    Vegetable Stock pot: 1 (2)

    Basmati Rice: 1 bag (2 bags)

    Turmeric: 1 pod (2 pods)

    Cumin Seeds: 1 pod (2 pods)

    Parsley: 1 bunch (2 bunches)

    Pomegranate: ½ (1)