Vegetables
Inspired by the tradition of charring vegetables in Jordanian cooking, this recipe fills halved eggplants with chickpeas, walnuts, and tomato. Be careful not to pierce the skin while scooping out the flesh so the filling stays inside the charred shell.
Cut the eggplants lengthwise into 2 halves, scoop out the flesh with a spoon, and arrange the halves on a baking pan.
Roast in an oven preheated to 200°C / 390°F for 20 minutes.
Mix the chickpeas, chopped tomato, coarsely chopped walnuts, garlic cloves, pomegranate molasses, olive oil, and salt to make the filling.
Fill the roasted eggplant halves with the mixture, sprinkle pomegranate seeds over the top, and serve.
Be careful not to pierce the skin while scooping out the flesh; a hole in the shell may let the filling fall out. Allergen: contains tree nuts (walnuts).
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