1-Follow these clear steps to create a tasty Persian Aubergine Bake that’s ready in about 2 hours. This easy recipe starts with simple prep, so even novice cooks can handle it. Begin by whisking together 150 ml olive oil, 2 tablespoons lemon juice, 2 teaspoons cumin seeds, 2 teaspoons sumac, 2 teaspoons dried oregano, salt, and pepper.

2-Slice 6 large or 8 medium aubergines into 1 cm-thick pieces and brush them with this herb oil mixture. Heat a griddle pan over medium heat and fry the aubergine slices in batches for about 10 minutes each until they are charred and cooked through, making sure not to overheat the pan.

3-Pour the remaining oil and spices into a casserole dish or add 1 tablespoon of oil if none remains. Add 3 cloves garlic, crushed, and 1 tablespoon cumin seeds, frying until fragrant. Stir in 2 tablespoons ground coriander, 1 tablespoon ground cumin, and 2 teaspoons ground cinnamon for 30 seconds. Then, add 500 g roughly chopped tomatoes and cook for 5 minutes.

4-Building and Baking the Dish Mix in 100 g diced dates, 100 ml pomegranate molasses, 2 tablespoons runny honey, and 680 g passata. Rinse the passata jar with 250 ml of water and add it to the pan, then simmer for 20 minutes until thickened. Finely chop half of the 200 g walnuts and stir them along with a small bunch of roughly chopped flat-leaf parsley into the sauce; season and cook for an additional 5 minutes.

5-Preheat your oven to 180°C (fan 160°C, gas mark 4). In a deep baking dish, layer the aubergines with spoonfuls of sauce between each layer. Halfway through, add 300 g of the 400 g barrel-aged feta cheese in chunks. Continue layering the remaining aubergines and sauce, then roughly chop half of the remaining walnuts and scatter them on top along with whole walnuts, and crumble the remaining feta over the top.

6-Bake for 30 minutes until the sauce bubbles and the edges become crisp. For more ideas on flavorful bakes, try our chicken stir-fry recipe for a quick alternative.