Koresh Bademjam, Raisin Compote, Almonds And Pomegranate

Lime gastric

 

WHITE WINE VINEGAR                                   100ML

BROWN SUGAR                                                 100G

SALT                                                                       0.5 TSP

LIME JUICE                                                          30ML

 

Method

 

BRING THE INGREDIENTS TOGETHER, SIMMER

 

Koresh Bademjam

AUBERGINE                                                        1KG(2 Approx.)

ONION, DICED                                                   300G

SALT                                                                       1TBS

RAPESEED OIL                                                    80ML

TURMERIC                                                          20G

GR CINNAMON                                                 1 TSP

GARLIC                                                                 4 CLOVES

CRACKED BLACK PEPPER                               1 TSP

WATER                                                                  500ML

CHICKPEAS, DRAINED                                     400G

LIME GASTRIC, FROM ABOVE                      100ML

Method

 

Dice the aubergine to 2cm size

Heat the oil until very hot and fry the aubergine in batches

Add the onion and continue to cook

Add half the salt, ground spices & cook for 5 minutes

Add the drained chickpeas, lime gastric & water

Slowly cook out for 15 minutes or until the water has been absorbed & the aubergine is cooked

Adjust seasoning

 

Raisin Compote

 

RAISINS                                                100G

WHITE WINE VINEGAR                   100G

CASTER SUGAR                                  100G

WATER                                                  50ML

POMEGRANATE MOLASSES         50G

Method

 

Bring the water, sugar & vinegar to a boil

Pour over the raisins and leave to plump up

 

Toasted almonds                                              2tbs

Pomegranate seeds                                         2tbs

 

 

 

Serve the aubergine with raisin compote, flaked almonds and pomegranate seeds.