Persian Eggplant and Tomato Stew (Khoresh Bademjan)

Ingredients

• 8 baby eggplant
• 1/4 cup olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 cup yellow split pea
• 6 cups water
• 2 tsp sea salt
• 3 Tbsp olive oil
• 1 large yellow onion, diced
• 2 Tbsp tomato paste
• 1 Tbsp Piquant Post Persian Delight
• 1 pinch cayenne (optional)
• 2 Tbsp pomegranate molasses
• Zest of 1 orange
• 1 cup orange juice
• 1/2 cup lemon juice
• 1 cup vegetable stock
• Garnish: vegan yogurt, fresh mint, roasted potato slices