>> servings: 4
>> time: 50 minutes

Preheat #oven{} to 200°C and line a #large baking tray{} with lightly oiled foil.

Blitz @walnuts{120%g} in a #food processor{} to a fine crumb and leave to one side.

Cut @medium aubergines{4} (1.2kg) into 5cm x 2cm batons, toss with @rapeseed oil{}, season lightly with @salt{} and @ground black pepper{}, and roast on the baking tray for ~{25%minutes} or until meltingly soft.

While the aubergines are roasting, make the fesenjan sauce. Put @rapeseed oil{3%tbsp} into a #large frying pan{} over medium heat. When hot, add @red onions{2%large} thinly sliced and fry for ~{12%minutes}, stirring regularly to ensure they don't burn.

Add @garlic{2%cloves} crushed and fry for a further ~{3%minutes}.

Add @honey{1.5%tbsp}, @chilli powder{0.75%tsp}, @ground cinnamon{1%tsp}, 1/2 teaspoon of salt, 1 teaspoon of black pepper, the blitzed walnuts, and @pomegranate molasses{2%tbsp}. Stir thoroughly to mix.

Add @hot vegetable stock{250%ml} and cook for around ~{8%minutes}, until the sauce comes together.

When the aubergines are tender, pour the sauce into a serving dish. Place the aubergines on top, and scatter with @pomegranate seeds{1%pomegranate} and @fresh coriander{1%handful}. Serve alongside steamed basmati rice.