We recently shared these sweet–sour aubergines inspired by fesenjan, the Persian stew. Slow-roasted aubergines go into a glossy sauce of chopped walnuts, pomegranate molasses and soft prunes. Serve with rice and something cool - cucumber, yoghurt, mint - to balance the intensity. Find the full recipe on Substack through the link in my bio. Available to all our paid subscribers. | Ottolenghi