Iranian Eggplant Salad A La Faride Food

PERSIAN EGGPLANT DIP

Steps:

• Cut the eggplant into 1 ½ cm/ ½ inch thick slices. Spread them into a large colander, sprinkle them with salt and let sit for 30 minutes. Use kitchen paper to remove the excess salt and water.
• Heat about 1 tablespoon of the oil in a large nonstick pan. Fry the eggplant slices in batches until golden on both sides, adding more of the oil between the batches. Place the slices on kitchen paper to remove the excess fat.
• Deseed the tomatoes and puree them together with the garlic cloves in the food processor or with the help of an immersion blender. Add salt and pepper to taste.
• Arrange the eggplant slices into a medium, thick-bottomed pot. Pour the tomato sauce over the eggplants and spread it evenly. Pour the hot vegetable broth into the pot and cook the dish, uncovered, for 20 to 30 minutes or until the liquid evaporates and the eggplants are really soft.
• Add the yogurt and stir gently to break the eggplant pieces. Adjust the taste with salt and pepper. Serve warm or at room temperature as suggested above.

IRANIAN EGGPLANT SALAD A LA FARIDE

Steps:

• Pierce the eggplant all over with a fork and place on cookie sheet. Bake at 400 - 450-degrees F. until soft.
• Cool the eggplant. Scoop it out and set aside. Do not use the peel.
• In a frying pan saute the onion and the 4 cloves of garlic, chopped.
• When soft, add the scooped out eggplant and stir it around until the eggplant is mushy and the mixture is beginning to dry out. Add the chopped tomatoes to the mixture in the frying pan.
• When that is all fairly hot and dry add 1 raw, slightly beaten egg. Nudge this around until the egg is stirred in and set.
• Remove from the frying pan. Add salt and pepper and season with Tabasco Sauce. Refrigerate until cold.
• (This can also be eaten hot.) Serve on romaine lettuce leaves and eat with either lettuce leaves, corn chips or pita bread. Note: This recipe lends itself to all sorts of additions.

IRANIAN POTATO SALAD

Steps:

• Boil, bone and cool the chicken.
• Grate the potatoes & eggs.
• Tear chicken into small pieces.
• Mix together with mayonnaise and salt.
• Mold the salad to your personal preferences by starting out using 3c of mayonnaise and adding more.
• Do the same with the salt.
• When mold is to your liking, add lemon juice and mix.
• Cover mold with a layer of baby sweet peas.
• Let set in the ice box overnight.
• Do not eat right away or lemon juice will be too overpowering.

ARMENIAN EGGPLANT SALAD

Steps:

• Roast all the peppers and eggplant under broiler, turning so all sides are roasted evenly.
• When the skins are charred, remove from broiler and allow to cool.
• Placing them in a paper bag allows them to steam so the skins may be easily removed.
• Peel, seed and dice the peppers and place in a salad bowl.
• Peel and dice the eggplant and add to bowl.
• Add the tomatoes, onion, garlic, parsley, and seasonings.
• Toss all ingredients well, cover the bowl and place in the refrigerator to chill.
• This salad can be made 24 hours in advance, and will taste even better when the flavors are allowed to blend.