Shish Andaaz (Persian dish made with Walnuts & Eggplant)

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I have a handful of walnut on my pantry mixed with a few almonds so I looked for a recipe utilizing them. This vegan dish is a perfect try and I got some frozen flatbread/pita so try I did right away. Persians have many versions of this recipe but the foundation is the walnut & eggplants.

4T olive oil
1 big white onion
200g walnut, ground to paste
400g panfried eggplant
1t cinnamon
1/2 t turmeric
1/2 t black pepper
2T tomato paste 
4T muscuvado + 2T lime juice
200g ice cube

In a pan, saute onion in oil until trasluscent. Add the ground walnut, and continue to stir for 5 minutes. Add the pan-fried eggplants and mix well. Add the three spices.

In a bowl mix tomato paste, muscuvado sugar and lime juice, add a bit of water to thin the paste. Add to the walnut mixture. Mix well.

Add the ice cubes to shock the walnut & emit its natural oil. Let cook for 20 minutes to reduce.

Serve over rice or with bread.


Notes:
Pomegranate molasses is in the original recipe, and it has sweet tangy flavor so I used muscuvado sugar & lime as alternative. Tamarind paste is the best alternative.

My walnut has almond mix so I'm not sure if the grainy texture is tge right one. It should be pasty I guess and cooked until the walnut's oil comes out.

Yes, I did the ice cube technique. 


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