The roasting tradition of Jordanian tables takes a new shape in this recipe, with eggplant halves stuffed with chickpeas, walnuts and tomato. Being careful not to pierce the skin while hollowing it out keeps the filling held inside the roasted shell.
Cut the eggplants in half lengthwise, hollow out the centre with a spoon, and arrange on a baking tray.
Roast in a preheated oven at 200 degrees for 20 minutes.
Mix the chickpeas, chopped tomato, roughly chopped walnut, garlic cloves, pomegranate molasses, olive oil and salt to make the filling.
Fill the roasted eggplants with the mixture, sprinkle with pomegranate seeds, and serve.
Be careful not to pierce the skin while hollowing out the eggplant; a torn skin can't hold the filling and lets the roasted flesh fall apart. Allergens: contains tree nuts (walnut).
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