Spicy Slow-cooked Brinjals

1. Place the spices in a dry pan over medium heat until they become fragrant, then grind them into a powder, and set aside.

2. Liberally salt the brinjals all over and let them stand in a colander set over a bowl for 1 hour.

3. Heat the olive oil in a large saucepan over medium-high heat.

4. Add the onion and garlic, and cook while stirring frequently for 8 – 10 minutes, or until the onion begins to soften.

5. Reduce the heat to medium and stir in the tomato paste. Continue to cook, stirring frequently, for an additional 5 minutes, or until the paste begins to caramelize at the bottom of the pan.

6. Stir in the ground spices, chopped tomatoes, and coconut sugar.

7. Cook for 15 minutes or until the tomatoes start to break down, and the liquid becomes thick and glossy. Meanwhile, wash off the salt from the eggplant, pat it dry, and set it aside.

8. Heat olive oil in a large non-stick pan.

9. Season the brinjals with the Baharat spices. Gently grill the brinjals until they become golden, then set them aside.

10. Drain the grilled brinjals on paper towels and repeat the process with the remaining eggplant. Add more oil to the pan if needed.

11. Place the grilled brinjals in an ovenproof dish. Spoon the tomato sauce over them and place the dish in a preheated oven at 160°C for 30 – 40 minutes, or until the sauce looks split and has thickened.

12. During the last 15 minutes of cooking, add the baby tomatoes, olives, and mushrooms, and continue to cook.

13. Toss the thinly sliced brinjals in olive oil and air fry them until they become crisp. Set them aside.

14. Serve the slow-cooked brinjals with the brinjal crisps, finely sliced lemon, and charred pita breads.