Jul 07

Torshi Bademjan (Pickled Eggplant)

By Persian Recipes Side Dishes No Comments »

This is a very easy and quick torshi that one of my friends makes all the time. I have had it a few times at their place and I really like it!

Torshi e Bademjan

Torshi e Bademjan

Ingredients:
Eggplants (thin ones usually called Mexican Eggplants) –however many you want to make
Apple vinegar
garlic cloves or chopped garlic
herbs — tarragon, mint, and/or other aromatic ones

Directions:
Add the vinegar to a pot and heat it up. Wash the eggplants and add them to the pot (cover with lid) and allow them to boil for 5 minutes. After 5 minutes of boiling remove the eggplants from the vinegar and cut a slice down the center of each eggplant. Add the garlic and herbs in the center of the eggplants.

Now you want to place the eggplants next to each other in a container or glass jar. Note: they need to be tightly packed (horizontally) so that they do not open up, so make sure you use a container that has adequate room for all of them to fit tightly. As long as they don’t open up you can use any type of container or combination of containers to fit the eggplants.

Add the vinegar in the pot to the eggplants after they are placed in a container and set them aside for 10 days (at room temperature) before serving.

Enjoy this torshi with any of your favorite dishes. It goes well with practically everything.

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Feb 10

Khoresht-e Bademjan (Eggplant Stew)

By Persian Recipes Khoresht (Stew) 10 Comments »

Its been a long time since I have had this Khoresht, and I felt it was time to make it and share the recipe! If you love eggplants and you love khoresht…then you should definitely try Khoresht-e Bademjan!
Khoresht-e Bademjan on top of plain rice and voila you will have a perfect meal :D

Khoresht e Bademjan

Khoresht e Bademjan


Ingredients (approximately 6 people):
1 lb (approximately 500 grams) stew meat — lamb or beef
6 small and narrow eggplants or 2 medium/large eggplants
3 - 4 tablespoons chopped onions
1 tablespoon tomato paste
2-3 tablespoons lemon juice
oil
salt and pepper
turmeric

Directions:
Cut the meat up into pieces (if its not already) and wash the meat. In a large pot heat up a small amount of oil to saute the onions in. Once the onions begin turning a golden color add the meat to it and stir around for a bit. Add salt, pepper, and turmeric to the meat and stir. Add 3 - 4 cups of water to the pot, tomato paste, and lemon juice then allow the contents to cook (place the lid on the pot and set burner to medium heat).

While the stew is cooking you can prepare the eggplants. If you are using narrow and small eggplants peel the skin and then put a slice through the eggplant (lengthwise), rinse the eggplants, and add salt to each. If you are using larger eggplants peel the skin and chop the eggplant (lengthwise) into a few pieces, rinse, add salt to each piece. Heat up some oil in a frying pan and fry the eggplants until a golden brown color. Note: eggplants do absorb a lot of oil, so if you prefer to bake them that may be a good option and a bit healthier.

When the Khoresht has thickened and most of the water is gone (should only have about 1 cup of water remaining) you will place the eggplants on top of the khoresht. Allow the Khoresht-e Bademjan to cook an additional 15 - 20 minutes for the eggplants to cook with the stew a bit.

Serve with plain rice and any other side dishes (salad, mast, etc.)…and as always enjoy :)

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Dec 01

Kashke Bademjan

By Persian Recipes Light Persian Meals, Side Dishes 3 Comments »

This is a simple and tasty Persian dish that can be eaten alone or with bread. I will say that some people chop the eggplants up a bit different, and some even mash the eggplants up a bit, but I like to cut the eggplants into circles. If you are using very tiny eggplants (ghalami) then you may prefer to cut the eggplants up into strips instead of round circles.

Kash e Bademjan

Kash e Bademjan

Ingredients (2-4 people):
1-2 large eggplants
approximately 1 cup Kashk (thick whey) –can be bought in Iranian grocery store, or international store
1 medium onion
1 - 1 1/2 tablespoons tomato Paste
2 tablespoon fulls Dried Mint
oil
salt/pepper

Directions:
Peel the eggplants and cut them up into circles (with a thickness of approximately .5 cm each). Rinse the cut pieces and add some salt to the eggplants. Heat oil on the stove (medium-high heat) in a frying pan and fry the eggplants until golden (both sides need to be fried). If you can’t fry all the pieces in the frying pan at once (which may be the case) just set the fried eggplants aside on a plate until they are all done.

Mix the tomato paste with 1/2 cup hot water. Add pepper and salt (as desired) to the tomato paste and water. In the same frying pan, or in a different one, add all the eggplants and pour the liquid mixture over all the eggplants and cover the pan. Allow the eggplants to cook for 10-15 minutes on medium heat.

Peel the onion and finely chop the onion up into pieces. Fry the onion in oil until golden then set aside. Then fry the dried mint in oil as well. After you place the eggplants in a serving dish pour the Kaskh over the eggplants and sprinkle the onions and dried mint over them. Its ready to be served.

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