Aab Goosht E Baadenjaan Food

AAB-GOOSHT-E BAADENJAAN

Steps:

• Peel and thinly slice onions. Fry in oil until slightly golden.
• Wash split peas and fry slightly with onions.
• Cut meat into small pieces, add to onions and split peas, and fry over medium heat until colour changes.
• Add salt, black pepper, and turmeric.
• Follow with six glasses of hot water and cook over low heat for about 30 minutes.
• The pot should be covered with a tight lid so that little steam escapes during cooking.
• Peel eggplants and cut perpendicular to their major axis to a thickness of 1 cm.
• Add a bit of salt and fry in oil over medium heat on both sides until colour changes.
• Wash and peel potatoes.
• Add eggplants, potatoes, and tomato paste.
• Cook over low heat with the pot again tightly covered for another 30 minutes. If necessary, add more hot water during cooking.
• When cooked, pour the juice into another container. With the back of a fork or spoon, fully crush the ingredients and mix well.
• Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread.
• Rice is not served with aab-goosht.
• When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food.

KASHK-E-BADEMJAN IRANIAN EGGLPLANT DIP

Steps:

• Wash and peel eggplants. Cut the eggplants in lengthwise slices.
• Dry eggplants with a paper towel and sprinkle them with salt.
• In a pan, heat oil and fry the onions until it starts to brown.
• Add the garlic. Continue to cook, frequently stirring until the onions and garlic become brown and crispy. Set aside.
• Heat oil in another frying pan and lay the slices of eggplant in the pan over medium heat. Fry on both sides.
• Add water, tomatoes, salt, pepper, turmeric, half the fried onions and garlic, and half the Kashk to the eggplant in the pan. Simmer over low heat for about 10 minutes, or until tomato and eggplant become soft.
• Mash the contents in the pan with a fork.
• Add the walnuts and the remainder of the Kashk. Simmer a few minutes.
• Season to taste with salt and Kashk.
• Garnish with Kashk, the remainder of the onions and garlic, and mint.
• Serve with naan lavash, taftoon, pita bread, or pita chips.
• :::::Alternative Eggplant Cooking:::::.
• Line a baking sheet with foil and spray with cooking spray.
• Lay the sliced eggplant on the foil and spray each side with the cooking spray.
• Put under the broiler for 5 - 6 minutes, or until each side is browned and begins to fall apart.