Eggplant & tomato stew with pomegranate molasses
Ragout and stew
Make bademjan, as this stew is called in Farsi, on a lazy day when you have time to caramelize the onions until they’re dark and sweet, then cook the stew and let it rest for a while on the stove before eating to let the flavors develop. It’s important to use Japanese eggplants in this recipe, because their flesh is sweeter than regular eggplant and they have fewer and smaller seeds. Traditionally, the eggplant is fried before being added to the stew; but in the interest of health, I’ve chosen to roast it instead, using very little oil, and I’m happy to report that the result is simply delectable. I prefer to use a sweetened pomegranate molasses in this recipe, but if you have the unsweetened variety, you can add a shot of honey to balance the flavors: start with 1 tablespoon and sweeten to taste. You can bake off the eggplant and cook the split peas the day before. (This recipe is from <em>The New Persian Kitchen</em> by Louisa Shafia.)
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