* Exported from MasterCook *
Persian Eggplant Casserole - Mirza Ghassemi
Recipe By :Persian Cooking: A Table of Exotic Delights.
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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2 medium eggplants
2 medium onions -- chopped
8 cloves garlic -- grated
1/4 cup butter -- margarine, or olive oil
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1 tomato -- peeled (drop into hot water for a few seconds to loosen skin) and then chopped
4 eggs -- lightly beaten
Roast the eggplants over a charcoal grill until brown. Or roast them in a 400 degree F oven until brown on the outside and soft on the inside (test with a fork).
Cool and peel. Mash the pulp.
Saute the onions and garlic in the butter or shortening until golden brown.
Stir in the turmeric.
Add the eggplant pulp and saute 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.
Serves 6.
A cousin of baba ganooz, this is another Persian dish that is very popular in Iran.
Cuisine:
"Persian"
Source:
"Sanjiv Singh, Dinner Co-op"
S(Formatted by Chupa Babi):
"Oct 2011"
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Per Serving (excluding unknown items): 183 Calories; 11g Fat (53.9% calories from fat); 7g Protein; 15g Carbohydrate; 5g Dietary Fiber; 162mg Cholesterol; 311mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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