Peel the aubergines in alternating stripes, then cut them into 2cm-cubes and transfer to a large bowl. Sprinkle with 1 tablespoon (14g) of the salt and toss well with your hands to distribute the salt evenly. Tip them into a colander and place it on top of the used bowl to catch any juices. Set aside.

Heat 2 tablespoons of the olive oil in a large casserole over medium-low heat. Peel and finely chop the onion and sauté it in the oil until it turns translucent (8-10 minutes).

Meanwhile, add the walnuts to a food processor and blend until they turn into a coarse paste.

Add the ground walnuts to the onions and sauté for 1-2 minutes until they smell aromatic.

Tip in the cinnamon, pepper and turmeric and cook for a minute to heat them through.

Add the tomato paste, pomegranate molasses and the remaining tablespoon of salt (14g), stir well and cook for another minute.

Pour in 500ml of cold water along with the ice cubes. Bring to a boil, reduce the heat and simmer covered for 30 minutes until the stew has thickened.

Meanwhile, heat another 2 tablespoons of the oil in a large non-stick frying pan over medium heat. Squeeze the aubergine pieces between your hands to remove more of the residue liquid, then fry them in two batches until golden (10-15 minutes per batch).

Add the aubergine pieces to the stew and gently stir them in, then cook covered for 10 minutes more.

Divide the stew over bowls and serve alongside freshly steamed rice.