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Persian Eggplant Casserole - Mirza Ghassemi

A home-style Persian Eggplant Casserole - Mirza Ghassemi made with Eggplants, Onions, Garlic, Butter, and Turmeric. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 2
• 2
• 8 clove
• 1/4 cup
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 1
• 4

Method (preview)

1. 1

   (drop into hot water for a few seconds to loosen skin)

2. 2

   Roast eggplants over a grill until brown.

3. 3

   Or roast them in a 400F oven until brown on the outside and soft on the inside (test with a fork).

4. 4

   Cool and peel.

5. 5

   Mash the pulp.

6. 6

   Saute the onions and garlic in the butter or shortening until golden brown.

7. 7

   Stir in the turmeric.

8. 8

   Add the eggplant pulp and saute briefly, stirring well.

9. 9

   Add the salt and pepper.

10. 10

    Stir tomato into the eggplant.

11. 11

    Cook over a low heat for 5 minutes.

12. 12

    Pour eggs over the eggplant.

13. 13

    When the eggs start to solidify, stir briefly, and serve.

14. 14

    S(Formatted by Chupa Babi): "Oct 2011"

15. 15

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0