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Categories:
garlic onions ground allspice ground cinnamon pepper eggplants chickpeas tomatoes pomegranate molasses Feta cheese fresh mint pomegranate seeds
Viewed: 73 - Published at: 4 years agoIngredients
- 1 Tbs. roasted garlic olive oil
- 1 10-oz. container diced onions, or 1 large onion, chopped (2 cups)
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cinnamon
- 1 1/4 tsp. Aleppo pepper
- 6 Japanese eggplants, sliced into 1-inch-thick rounds (2 lb.)
- 1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
- 1 15-oz. can diced tomatoes
- 1 Tbs. pomegranate molasses
- 1/4 cup crumbled low-fat feta cheese
- 13 cup chopped fresh mint
- 1/2 cup fresh or frozen pomegranate seeds
Method
- Heat oil in pressure cooker over medium-high heat.
- Add onions, allspice, cinnamon, and Aleppo pepper, and cook 2 to 3 minutes, or until onions are soft.
- Stir in sliced eggplants, chickpeas, tomatoes with their juice, and pomegranate molasses, coating them well with onions and spices.
- Close pressure cooker, and bring up to high pressure.
- Cook 6 minutes.
- Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.
- Season stew with salt and pepper, if desired.
- Transfer to serving bowl, and sprinkle with feta, then mint and pomegranate seeds.
