Dish, Vegetarains

Eggplant ِDish (خوراک بادمجان)

If you are you an eggplant lover, perhaps this recipe can make you happy.

Eggplant or aubergine is called bademjanبادمجان in Farsi and it is one of the popular vegetables in Iranian cuisine for making stew, eggplant rice dishes, omelette, grilled eggplants, frittata, eggplant dip, jam, pickles and salad. The following recipe is a mouth-watering eggplant dish. A suitable choice for vegetarians and vegans.

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If you are interested in eggplant , I have more recipes , such as: Persian eggplant jam, Persian eggplant stew with chicken, deep fried eggplant, eggplant onion with tomato sauce, Turkish grilled eggplant salad, Persian eggplant dip ( kashk-e bademjan) , eggplant rice which all are available in my web site.

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Ingredients

  • 2 large eggplants, diced into chunks
  • 1 yellow bell pepper, cut lengthwise
  • 2 medium carrots, chopped into small pieces
  • 1 larger onion, peeled and chopped
  • 2 cloves of garlic, peeled and grated
  • Small bunch of cherry tomatoes
  • 1 tbsp tomato paste
  • ½ tsp turmeric
  • 1 tbsp fresh thyme leaves
  • Half a cup of Greek yogurt
  • Salt and pepper to taste
  • Olive oil
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How to make it??

Wash and then dice eggplants into chunks. Then, Lay the pieces of eggplants in a colander, sprinkle lightly with salt and set aside for 30 minutes to draw out the moisture and bitterness of the eggplant. It also helps the eggplant stay shapely when is cooking instead of becoming soggy.

Before cooking rinse the aubergine under cold water to remove the excess salt and then dry the diced eggplants by using kitchen towel.

Now, Heat oil in a skillet over medium heat. Place eggplant pieces in hot oil and fry them until aubergines are nicely fried and golden brown and remove them from the skillet.

In the same skillet, add chopped carrots, bell pepper and onion. Cook and tossing occasionally until vegetables are tender.

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Turn off the heat. Add fried eggplants to the vegetables and gently mix all ingredients

together.

For making sauce: Mix tomato paste with a cup of water and turmeric, salt and pepper. Pour the sauce on the fried veggies, add cherry tomatoes and thyme leaves . Cover the pan with a lid and Cook for 20-25 minutes . Turn off the heat and let to sit for 10 minutes to develop more flavour.

Before serving the dish mix yogurt wit grated garlic. Serve eggplant dish with cooked rice or with nan bread , along with yogurt garlic sauce.

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Eggplant dish

Ingredients

  • 2 large eggplants, chopped
  • 1 yellow bell pepper, cut lengthwise
  • 2 medium carrots, chopped
  • 1 larger onion, peeled and chopped
  • 2 cloves of garlic, peeled and grated
  • Small bunch of cherry tomatoes
  • 1 tbsp tomato paste
  • ½ tsp turmeric
  • 1 tbsp fresh thyme leaves
  • Greek yogurt
  • Salt and pepper to taste
  • Olive oil

How to make it??

Dice all vegetables into the pieces. Lay the pieces of eggplant in a colander, sprinkle lightly with salt and set aside for 30 minutes to draw the moisture and bitterness out of the eggplant. It also helps the eggplant stay shapely when is cooking instead of becoming soggy.

Before cooking rinse the aubergine under cold water to remove the excess salt and then press the eggplant between kitchen towels. Heat oil in a skillet over medium heat. Place eggplant pieces in hot oil and fry 3-4 minutes until aubergines are nice and golden brown. In the same skillet, add chopped carrots, bell pepper and onion. Cook and tossing occasionally until vegetables are tender, it will take about 10 minutes. Turn off the heat. Add fried eggplants to the vegetables and mix together.

Mix tomato paste with a cup of water and turmeric. Pour on the fried veggies, add tomatoes and thyme. Season with salt and pepper. Cook for 15 minutes . Turn off the heat and let to sit for 10 minutes to develop more flavor. Serve the dish with a mixture of yogurt with grated garlic.

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