Stuffed Aubergine (Imam Bayildi-Style)

Method

1. 1Score the cut faces of aubergines, salt them and rest 15 minutes to draw out moisture.
2. 2Wipe dry, brush with olive oil and bake cut-side down at 220C for 25 minutes till soft.
3. 3Heat remaining olive oil, fry onion and garlic till golden.
4. 4Add tomato, tomato paste, spices and salt; cook 6 minutes till thick.
5. 5Gently mix in chickpeas and pomegranate molasses.
6. 6Scoop a little flesh from each aubergine, fold into filling, then pile back; bake 12 more minutes. Top with pine nuts and herbs.