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Ingredients:
14 small, hollowed-out eggplants
1 cup soaked and drained rice
400g cooked chickpeas
2 finely chopped onions
2 chopped tomatoes
1 bunch chopped parsley
1 bunch chopped mint
Salt to taste
Black pepper to taste
1/2 tsp cinnamon
1 tsp mixed spices
1 tbsp pomegranate molasses for the stuffing
1 tbsp tamarind paste for the stuffing
3 tbsp olive oil
Stew ingredients:
2 tbsp tomato paste
2 tbsp tamarind paste
1 tbsp pomegranate molasses
2 cups hot water or vegetable broth
A pinch of salt and pepper
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