Eggplant Goo!!
Eggplant Borani
We had this dish at Shamshiri, our favorite persian restaurant in the Valley. I LOVE it, and I found a recipe, and it's good. Made it several times now. Very traditional dish, ingredients seem to be the same no matter what source you find the recipe. You do have to drain the yogurt, though. Not hard. This is why cheesecloth is called what it is.
Source: Schelly Dardashti at Cyber-kitchen.com
2 large eggplants
oil
onion, peeled and sliced thin
4-6 cloves garlic, peeled, crushed
1 tsp salt
1/2 tsp fresh ground black pepper
1 TB chopped resh mint
1 cup drained yoghurt
1. preheat oven to 350. Wash eggplant and stick all over with a fork to
prevent oven explosion. Place whole eggplants on rack and bake for 45
minutes to 1 hour. Put aluminum foil under rack to catch juice.
2. remove eggplant from oven, cool, peel and mash.
4. Heat oil in skillet, saute onion and garlic . Add eggplant and mix,
cover and cook for anotehr 5 mintues or so. Add salt/pepper. Let cool.
5. Put in bowl, add yoghurt, garnish with mint. Serve with Persian soft
lavash bread (as opposed to hard Armenian lavash crackers).
We had this dish at Shamshiri, our favorite persian restaurant in the Valley. I LOVE it, and I found a recipe, and it's good. Made it several times now. Very traditional dish, ingredients seem to be the same no matter what source you find the recipe. You do have to drain the yogurt, though. Not hard. This is why cheesecloth is called what it is.
Source: Schelly Dardashti at Cyber-kitchen.com
2 large eggplants
oil
onion, peeled and sliced thin
4-6 cloves garlic, peeled, crushed
1 tsp salt
1/2 tsp fresh ground black pepper
1 TB chopped resh mint
1 cup drained yoghurt
1. preheat oven to 350. Wash eggplant and stick all over with a fork to
prevent oven explosion. Place whole eggplants on rack and bake for 45
minutes to 1 hour. Put aluminum foil under rack to catch juice.
2. remove eggplant from oven, cool, peel and mash.
4. Heat oil in skillet, saute onion and garlic . Add eggplant and mix,
cover and cook for anotehr 5 mintues or so. Add salt/pepper. Let cool.
5. Put in bowl, add yoghurt, garnish with mint. Serve with Persian soft
lavash bread (as opposed to hard Armenian lavash crackers).