Persian Eggplant
(from LC1231’s recipe box)
Source: http://www.lotusartichoke.com/mirza-ghesemi-persian-eggplant/
Categories: Eggplant, Main, Persian
Ingredients
- •1 medium large / 300 g eggplant
- •2 medium / 1 cup / 130 g tomatoes chopped
- •2 cloves garlic finely chopped
- •1/2 tspn black pepper ground
- •1/2 tspn red chili flakes OPTIONAL
- •3/4 tspn turmeric
- •3/4 tspn salt
- •3 Tbs oil
- •1/4 cup water
- •fresh parsley or mint leaves for garnish
Directions
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Preheat oven to 425°F / 220°C / level 7.
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.Poke several holes in whole eggplant with a fork, coat lightly with oil, roast in oven about 35-45 min. Eggplant will become soft and collapse when done. Allow to cool, peel, discard burnt skin, transfer insides to bowl, chop, mash well.
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.In a large pot heat oil on medium. Add garlic, pepper, chili. Fry 2-3 min, stirring constantly.
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.Add mashed eggplant, turmeric. Fry, stirring regularly, about 5 min.
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.Add chopped tomato, continue to mix, fry until well-cooked, 7-10 min. Add water as needed for desired consistency.
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.Add salt, reduce to low heat. Cook partially covered, stirring occasionally, 5 min.
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.Garnish with fresh parsley or mint. Serve with soy yogurt, and rice or flat bread.
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Variations:
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Eggless egg twist: Mirza Ghasemi is often made with eggs. Keep things vegan and retain the classic taste by adding 4 oz / 115 g crumbled tofu, 1/4 tspn black salt (kala namak from an Asian/Indian spice shop) to roasted eggplant before frying. Vedic style: replace the garlic with 1/4 tspn asafoetida (hing), 1/2 tspn mustard seeds, 1/2 tspn ground coriander, 1/2 tspn ground cumin. Congratulations, you’ve crossed the border and now have Bengan Bhartha!