Persian Aubergine Bake

Ingredients

• 5/8 cup olive oil
• 2 tablespoons lemon juice
• 2 teaspoons cumin seeds
• 2 teaspoons sumac
• 2 teaspoons dried oregano
• 6 aubergines
• 3 cloves crushed
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 2 teaspoons ground cinnamon
• 1 1/8 pounds tomatoes
• 1/2 cup dates
• 6 3/4 tablespoons pomegranate molasses
• 2 tablespoons runny honey
• 2 3/4 cups passata
• 1 5/8 cups walnuts
• flat leaf parsley a small bunch, roughly chopped
• 2 2/3 cups feta

Nutrition

• Calories : 710 calories
• Carbohydrate : 70 grams
• Cholesterol : 45 milligrams
• Fat : 44 grams
• Fiber : 19 grams
• Protein : 18 grams
• SaturatedFat : 11 grams
• Sodium : 920 milligrams
• Sugar : 40 grams