Name: Shish Andaz (Vegan Walnut and Aubergine Stew)
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 0.75 item aubergine; 0.5 tbsp salt; 1 tbsp extra virgin olive oil; 0.25 item onion; 75 g walnuts; 0.25 tsp cinnamon; 0.13 tsp black pepper; 0.13 tsp turmeric; 0.5 tbsp tomato paste; 1 tbsp pomegranate molasses; 50 g ice cubes

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Shish Andaz (Vegan Walnut and Aubergine Stew)

Shish Andaz (Vegan Walnut and Aubergine Stew)

A rich and velvety Persian stew made with walnuts and aubergines, perfect for a fine dining experience.

Source

Ingredients:

0.75
item
aubergine
0.5
tbsp
salt
1
tbsp
extra virgin olive oil
0.25
item
onion
75
g
walnuts
0.25
tsp
cinnamon
0.13
tsp
black pepper
0.13
tsp
turmeric
0.5
tbsp
tomato paste
1
tbsp
pomegranate molasses
50
g
ice cubes

Preparation Time: 60 minutes

Cooking Time: 30 minutes

Instructions:

Peel the aubergines in alternating stripes, then cut them into 2cm cubes and transfer to a large bowl. Sprinkle with 1 tablespoon of salt and toss well to distribute evenly. Place in a colander to drain.
Heat 4 tablespoons of olive oil in a large casserole over medium-low heat. Finely chop the onion and sauté until translucent (8-10 minutes).
In a food processor, blend the walnuts until they form a coarse paste. Add to the onions and sauté for 1-2 minutes until aromatic.
Add cinnamon, black pepper, and turmeric, cooking for another minute. Stir in tomato paste, pomegranate molasses, and remaining salt, cooking for another minute.
Pour in 500ml of cold water along with the ice cubes. Bring to a boil, then reduce heat and simmer covered for 30 minutes until thickened.
In a non-stick frying pan, heat another 2 tablespoons of oil over medium heat. Squeeze excess liquid from the aubergine and fry in batches until golden (10-15 minutes).
Add the fried aubergine to the stew, gently stir, and cook covered for an additional 10 minutes.
Serve the stew in bowls alongside freshly steamed rice.

Nutrition	Per Serving 451 g	Per 100g
Energy	712.4 kcal	158 kcal
Protein	14.3 g	3.2 g
Fibre	12.7 g	2.8 g
Salt	7 g	1.6 g
Sugar	12.4 g	2.7 g
Carbohydrates	31.7 g	7.0 g
Fat	63.8 g	14.1 g

Environmental	Per Serving 451 g	Per 100g
CO2	0.7 kg	0.2 kg
Water	1.4 l	0.3 l

0.75
item
aubergine
0.5
tbsp
salt
1
tbsp
extra virgin olive oil
0.25
item
onion
75
g
walnuts
0.25
tsp
cinnamon
0.13
tsp
black pepper
0.13
tsp
turmeric
0.5
tbsp
tomato paste
1
tbsp
pomegranate molasses
50
g
ice cubes

Peel the aubergines in alternating stripes, then cut them into 2cm cubes and transfer to a large bowl. Sprinkle with 1 tablespoon of salt and toss well to distribute evenly. Place in a colander to drain.

Heat 4 tablespoons of olive oil in a large casserole over medium-low heat. Finely chop the onion and sauté until translucent (8-10 minutes).

In a food processor, blend the walnuts until they form a coarse paste. Add to the onions and sauté for 1-2 minutes until aromatic.

Add cinnamon, black pepper, and turmeric, cooking for another minute. Stir in tomato paste, pomegranate molasses, and remaining salt, cooking for another minute.

Pour in 500ml of cold water along with the ice cubes. Bring to a boil, then reduce heat and simmer covered for 30 minutes until thickened.

In a non-stick frying pan, heat another 2 tablespoons of oil over medium heat. Squeeze excess liquid from the aubergine and fry in batches until golden (10-15 minutes).

Add the fried aubergine to the stew, gently stir, and cook covered for an additional 10 minutes.

Serve the stew in bowls alongside freshly steamed rice.