Fesenjan-e Bademjan |
|||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||
| Ingredients: | |||||||||||||||||||||||||||||
|
5 Asian eggplants (2 lb.) or 2 large regular eggplants with bitterness removed 6 tablespoons olive oil 1 medium size onion, peeled and sliced 2 cloves garlic, peeled and chopped 2 teaspoons ground cumin 1/4 teaspoon ground cinnamon 2 teaspoons salt 1 teaspoon freshly ground pepper 1/2 teaspoon ground turmeric 1 teaspoon crushed red pepper 1 cup chopped fresh parsley 2 cups chopped cilantro leaves 1/2 cup chopped fresh mint 2 cups (1/2 lb.) toasted walnuts 1/2 cup pomegranate paste diluted with 2 1/2 cup water or 3 cup pomegranate juice 1 tablespoon honey or brown sugar, as needed For garnish 1 cup cilantro leaves, basil or parsley 1 cup pomegranate seeds (about 2 pomegranates) fried eggplant rounds, fried cilantro or basil leaves and fried onion rings (optional) |
|||||||||||||||||||||||||||||
| Preparation: | |||||||||||||||||||||||||||||
|
Peel eggplants and remove stems. Salt, let sit for at least 20 minutes, rinse and squeeze out water. Slice into 1 in. thick rounds. Heat 4 tablespoon oil in deep skillet over medium heat. Add eggplant, and sauté on all sides about 15 minutes or until golden brown. Remove eggplants from skillet and drain on paper towels and set aside. Add remaining oil to skillet and reheat over medium heat. Add onion and sauté until golden brown (10-14 minutes). Add garlic for last few minutes of browning onions and continue cooking. add cumin, cannamon, salt, pepper, turmeric, crushed red pepper, parsley, cilantro (or lemon basil or fresh oregano) and fresh mint and sauté for another 5 minutes. Remove from heat and set aside. Grind walnuts in food processor until very fine, or else sauce will be gritty. Combine walnuts with dluted pomegranate paste and honey, as needed, and stir until sauce is smooth. Pour sauce into skillet. Return eggplants and seasoning to skillet, reduce heat to low, cover and simmer mixture for 30 minutes or until eggplants are tender, stirring occasionally with a wooden spoon. If sauce is too sour, add more honey or brown sugar to taste. Spoon onto serving dish or plates, and garnish with herb leaves and pomegranate seeds, or any combination of the optional garnishes of friend eggplant rounds or crispy onions. Serve with couscous or rice , warm flat bread and a fresh green salad |
|||||||||||||||||||||||||||||
Please log in to dish on this post.