My ever-loving husband isn't too crazy about eggplant (I luurrrrvvvzz it), so I made this while he was away for lunch.
Oh. Em. Gee. It was even better than the restaurant's!
Here is the recipe, although I cut it way down, since the recipe is for 6 and I was eating alone.
(Persian Eggplant Casserole)
- 2 medium eggplants
- 2 medium onions, peeled and chopped
- 8 cloves garlic, peeled and chopped
- 1/4 cup butter or shortening
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tomato, peeled and chopped
- 4 eggs, lightly beaten
Sauté the onions and garlic in the butter or shortening until golden brown. Stir in the turmeric.
Add the eggplant pulp and sauté briefly, stirring well.
Add the salt and pepper.
Stir tomato into the eggplant.
Cook over a low heat for 5 minutes.
Pour eggs over the eggplant. When the eggs start to solidify, stir briefly and serve.
I had some puppodums I thought would be good with it, and the one I cooked turned up puffing into a bowl shape, so I plopped the doin's into it.
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