Persian Eggplant Stew (Khoresh Bademjan) - Spice Fusion Exotic Spice Blends & Dukkah

Ingredients

• 4 tbsp olive oil, divided
• 1kg eggplant peeled and cut into approx. 1.5cm cubes
• 1 tbsp salt
• 1 large onion finely chopped
• 3 cloves garlic minced
• ¼ cup tomato paste
• ½ tsp salt
• 1 tbsp Spice Fusion Persian Advieh
• 2 x 440g cans diced tomatoes
• ¼ cup pomegranate molasses
• ¼ tsp saffron, crushed, optional
• 3 dried limes (Loomi) or 2 tbsp fresh lime juice