1. Eggplant ..1 medium size
  2. Onion … 1 medium
  3. Crushed walnuts … one and a half cup crushed
  4. Pomegranate molasses… 2 tablespoons
  5. Maple syrup… 2 tablespoons
  6. Honey … 2 tablespoons
  7. Turmeric powder… one teaspoon
  8. Cinnamon powder .. one teaspoon
  9. Salt to taste
  10. Oil


  1. Cut eggplant into a round or oval shape. Soak in salted water to oxidize.
  2. Cut onion into thin wedges and set aside.
  3. Crushed hand full of walnuts until you have one and half cup of crushed walnuts.
  4. In a skillet stir fry eggplant and set aside.
  5. In a deep pan or skillet caramelize the onion.
  6. Then add crushed walnuts into the onion and cook for 3 minutes on medium heat.
  7. Then add turmeric powder, cinnamon powder then add 2 and a half cup of water and let everything mix well. Cook for five minutes add pomegranate molasses, honey, and maple syrup. Mix well and cook for 5 minutes add a half cup of water again and let it cook for 5 minutes more.
  8. After 5 minutes add stir fry eggplant and mix with all mixture and cook until water is finished and it leaves oil.
  9. Enjoy the dish with naan or rice.

Hint … This dish can be made with chicken also. You have to just stir fry small pieces of chicken and into this recipe with eggplant or without eggplant. you can add 3 tablespoons of yogurt also into marination. If you are allergic to dairy then just skip this.

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