Shish Andaaz
Servings: 5
Ingredients
- 400 grams Eggplants – cubed
- 1 Large Onion – sliced
- 150 grams Walnuts – ground
- 4 tbsp Cooking oil
- 350 ml Cold Water
- 200 grams Ice cubes
Spices
- 1½ tsp Cinnamon powder
- 1 tsp Black pepper powder
- 1 tsp Salt
- ½ tsp Turmeric
- 3 tbsp Tomato paste
- 1 tbsp Pomegranate molasses -Substitute with two tsp Balsamic vinegar, 1 tsp Worcestershire sauce and the juice of one small lemon.
Instructions
- Cut eggplants into half-inch cubes, slice onion, and finely grind walnuts. Keep ice cubes in the deep freeze and water in the fridge. Preheat a grill pan on medium-low heat. Add oil and grill eggplants for four minutes, then set aside. In a separate pot, sauté onions in oil for four minutes.
- Turn off the heat and add ground walnuts, cinnamon, turmeric, black pepper, salt, tomato paste, balsamic vinegar, lemon juice, and extra oil. Stir well.
- Add cold water followed by ice cubes. Let it rest for one minute to enhance flavour. Add grilled eggplants to the pot and simmer for 20 minutes on medium-low heat, stirring occasionally. Serve the stew with steamed rice for a healthy meal.