Aab Goosht E Baadenjaan Recipes

BABA GHANNOUJ

Steps:

• Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutes.
• Remove eggplant from the grill and let cool.
• Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it's bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor.

AAB-GOOSHT-E BAADENJAAN

Steps:

• Peel and thinly slice onions. Fry in oil until slightly golden.
• Wash split peas and fry slightly with onions.
• Cut meat into small pieces, add to onions and split peas, and fry over medium heat until colour changes.
• Add salt, black pepper, and turmeric.
• Follow with six glasses of hot water and cook over low heat for about 30 minutes.
• The pot should be covered with a tight lid so that little steam escapes during cooking.
• Peel eggplants and cut perpendicular to their major axis to a thickness of 1 cm.
• Add a bit of salt and fry in oil over medium heat on both sides until colour changes.
• Wash and peel potatoes.
• Add eggplants, potatoes, and tomato paste.
• Cook over low heat with the pot again tightly covered for another 30 minutes. If necessary, add more hot water during cooking.
• When cooked, pour the juice into another container. With the back of a fork or spoon, fully crush the ingredients and mix well.
• Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread.
• Rice is not served with aab-goosht.
• When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food.

TRADITIONAL BABA GHANOUSH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
• Cut a shallow slit along the side of the eggplant and place into a baking dish.
• Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
• Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

ALOO BAINGAN SABZI

Steps:

• In a medium pot with a lid, heat 1 tbsp oil. Add the cubed potatoes and sautee over low-med heat for 8-10 minutes until they are lighly crisped and colored on the outside. Remove and set aside.
• Add another 1/2 tbsp oil, heat, then add the chopped eggplants. Saute for 7-8 minutes, then remove and set aside.
• Add another 1/2 tbsp oil to the same pan and heat. When hot, add the cumin seeds and let them turn slightly brown. Then add the ginger paste, garlic, turmeric, chili powder, coriander and 3 tbsp water. Stir to combine.
• Add the chopped tomatoes and saute for 4 minutes.
• Add the potatoes and the eggplant to the tomato base and mix well.
• Add salt and garam masala, stir to combine. Then add 1/4 cup water, combine, then bring to a simmer (covered) for 8-10 minutes. Stir occasionally to make sure it doesn't dry out or stick to the pan and burn.
• Remove from heat and transfer to a serving bowl. Garnish with fresh coriander (cilantro) leaves.
• Serve with rice or rotis.