Prep 20 mins
Cook 40 mins
Iranian vegetarian dish. It must be served hot, otherwise it loses flavor. Not very low fat either but it's yummy. It comes from "The Art of Persian Cooking"
- Peel the eggplant and cut lenghtwise or into thin rounds. Sprinkle the slices generously with salt and stack them in a pile to drain for 10 minute Rinse in cold water and dry. Saute the eggplant in hot oil until glazed and golden on both sides. Arrange the tomato slices over the eggplant. Add the hot water and cook ,uncovered,over medium heat for 30 min or until the eggplant is soft and glazed with a rich ,brown gravy.
It was very tempting to add more seasonings to this dish... but I managed to stick to the recipe exactly, which is what I like to do the first time I cook something. I expected this to be like a really bland moussaka. But it wasn't bland at all. It was amazing. We ate it with warm pita, and this is definitely the sort of dish you could eat for any meal of the day. Certainly is a keeper, and will be making it, again, and again.
A simple and tasty recipe that works nice as an appetizer or an addition to our breakfast table. Easy to spice up according to individual taste as well.