Iranian Eggplant Salad A La Faride Food

EGGPLANT AND YOGURT SPREAD (BORANI-E BâDENJâN)

Steps:

• Preheat the broiler to high.
• Prick the eggplants in several places with the tip of a knife and place under the hot broiler. Broil for 30 to 40 minutes, turning them halfway through, until the skin is charred and the flesh is very soft. Halve the grilled eggplant lengthwise. Scoop out the flesh and place in a colander for about 20 minutes to drain off the excess liquid. Mash the eggplants.
• Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft and lightly golden, about 5 minutes. Add the garlic and sauté for another minute or so. Add the mashed eggplants and season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally. Take off the heat and let cool.
• Stir the strained yogurt into the cooled mixture. Transfer to a serving dish. Drizzle with the saffron water and sprinkle the chopped walnuts all over. Serve with the bread.

IRANIAN / PERSIAN SALAD SHIRAZI

Steps:

• Mix tomatoes, red onion, cucumbers, olive oil, lemon juice, mint, dill, sumac, salt, and pepper together in a bowl.

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.

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.

PERSIAN EGGPLANT STEW

Steps:

• Sprinkle 2 teaspoons salt over eggplant.
• Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
• Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
• Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.