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Eggplant with Pomegranate Spread (Nazkhatun)


  • 3 medium eggplants (2 pounds)
  • 1/2 cup olive oil
  • 2 medium onions, peeled and finely chopped
  • 2 cloves garlic, crushed, peeled and chopped
  • 1 medium tomato, peeled and diced
  • 1 tablespoon pomegranate molasses or 1/2 cup verjuice (ab-ghureh, unripe grape juice)*
  • 2 teaspoons sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon ground golpar
  • 1 teaspoon grape molasses or brown sugar
  • 1/2 cup chopped fresh mint leaves or 2 teaspoons dried mint
  • Sprig of mint
  • Lavash or pita bread
  • Fresh basil


  • 1. Preheat oven at 500°F (260°C). Prick eggplants with a fork to prevent bursting and place on oven rack. Bake for 40 minutes. Be sure to put a tray under the eggplants to catch the drips.
  • 2. Place the eggplants on a cutting board and let stand until cool enough to handle. Peel, chop finely.
  • 3. In a wide skillet, heat the oil and sauté the onion and garlic until golden. Add the eggplants, tomato, pomegranate molasses, salt, pepper, golpar, grape molasses, and mint. Cover and simmer over low heat for 30 minutes, stirring occasionally. Adjust seasoning to taste.
  • 4. Transfer to a deep serving dish, garnish with sprigs of mint, and place on a serving dish in a platter. Surround with toasted flat breads, such as lavash or pita, and fresh basil. This recipe can be made 24 hours in advance and served warm or at room temperature.
  • **This recipe is taken from renown Persian chef, Najmieh Batmanglij's "New Food of Life". Available for sale on our site**