Ingredients.Maldoum
6-8 servings, 1 hour 15 minutes
Sauce:
1 red onion
5-6 cloves of garlic
3 tomatoes
1 tbsp paprika powder
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 ½ tsp sumac
1 tablespoon salt
1 tsp oregano
1 tbsp Worcestershire sauce
1 tablespoon pomegranate syrup
6 dl water
Olive oil for frying
Vegetables:
3 small eggplants
2 large firm potatoes
3-4 large vine tomatoes
1 green pepper
oil for frying
1. Set the oven to 180 degrees (fan oven).
2. The sauce: Finely chop red onion and garlic. Fry in olive oil for about 5 minutes. Mix the tomatoes and pour them into the pan. Let simmer for about 7 minutes. Add spices, Worcestershire sauce, pomegranate molasses and water. Let simmer for another 20 minutes.
3. Cut the vegetables into even slices.
4. Heat oil in a deep pan to around 160 degrees. Add the eggplant and potatoes in batches (make sure the oil covers them completely). Stir and turn regularly and fry until golden brown. Drain on paper towels. Place the vegetables in a baking dish in the desired order.
5. Pour the sauce over it and bake in the oven for about 35-40 minutes.
6. Allow to cool slightly before serving. Serve with fluffy rice and a dollop of yoghurt – vegan or plain. The dish also tastes good with fresh herbs or a fresh salad as a side dish.
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