Woo your loved one with these roast aubergines in a rich, sweet-sour walnut-and-pomegranate sauce
The first thing I noticed about my now-husband Hugh when we met wasn’t his beautiful face or wit, but the hugely disconcerting red splatters over him and his kitchen’s walls. He’d been juicing pomegranates to make me this ancient Persian dish, in which walnuts and pomegranates combine to make a rich, tart and sweet sauce. These days, you can buy pomegranate molasses everywhere, which is what we use when we make this dish now to celebrate our relationship (and save the walls).
Meera Sodha’s recipe for vegan aubergine fesenjan | The New Vegan