Fasolia Batenjan Recipe
Pomegranate-glazed eggplant paired with a seared halloumi steak, charred shishito peppers, and tomatoes, nestled in a hearty white bean stew. Sprinkled with sesame seeds for a nutty finish.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplant into rounds and sprinkle with salt. Let it sit for about 20 minutes to draw out moisture and bitterness. Rinse and pat dry.
- 2
Cook the White Bean Stew
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the white beans and vegetable broth. Season with salt and pepper. Let it simmer for about 15 minutes.
- 3
Glaze the Eggplant
In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the eggplant slices and cook until golden brown, about 4-5 minutes per side. Drizzle with pomegranate molasses and cook for an additional 2 minutes until caramelized.
- 4
Sear the Halloumi
In the same pan, add the halloumi cheese slices and sear for 3 minutes on each side until golden brown.
- 5
Char the Shishito Peppers
In the same pan, add the shishito peppers and cook for 2-3 minutes until charred and blistered.
- 6
Combine and Serve
In serving bowls, ladle the white bean stew, top with caramelized eggplant, seared halloumi, charred shishito peppers, and cherry tomatoes. Sprinkle with sesame seeds and fresh parsley before serving.
