This can be served hot, warm or at room temperature. Roughly chop the coriander leaves and throw them on top along with the pomegranate seeds. Taste and add the honey, so that you have a sour dish with just a little sweetness.Ĩ. Cook the aubergine in the sauce for 15-20 minutes, stirring every so often and keeping the wedges as intact as possible. Chop half of the coriander stalks finely (keep the rest for something else) and add them to the sauce along with the pomegranate molasses. Try, during that time, to press the limes with the back of a wooden spoon to encourage them to break up, if you like.ħ. Season and cook over a medium to low heat for 15 minutes. Add the black limes and vegetable stock or water. Let them cook until you have a thickish mixture, stirring from time to time.Ħ. Add the garlic, chilli and spices to the onions and cook for another minute, then add the tomato purée and the chopped tomatoes.ĥ. You need the onions to be soft and golden so adjust the heat as necessary. Meanwhile, heat two tablespoons of oil in a shallow, broad, heavy-bottomed casserole and fry the onions over a medium heat. Roast for 30-40 minutes, until golden, turning the wedges over a couple of times.ģ. Arrange them on one or two baking sheets with a lip, or in roasting tins. Season and turn the wedges over with your hands. In a large bowl, mix the aubergine wedges with four tablespoons of oil. Heat the oven to 210C/200C fan/gas mark 6½.Ģ. 2½ tbsp honey (or a little more, if you like)ġ.12g coriander, leaves and stalks separated.3 black limes, each pierced in 3 places.4 medium-sized aubergines, cut into 6 wedges lengthways.Timingsįour as a main dish, more if it’s a side Ingredients They will completely disintegrate if you don’t fish them out, though that’s also fine – they’re soft and just meld with everything else. If you taste this as it’s cooking you can decide when there’s enough black lime flavour and remove the fruit.
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