Iranian Eggplant Salad A La Faride Recipes

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IRANIAN / PERSIAN SALAD SHIRAZI



Iranian / Persian Salad Shirazi image

An excellent light side salad to accompany a heavy Persian meal or any meal really. Sumac is the red bitter spice usually served for sprinkling on kebab. It's available at most Middle Eastern stores, but if you can't find it just leave it out. I like to dice the veggies very small about 1/4-inch. Serve with fresh lemon wedges.

Provided by Autumn Leaves

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

4 ripe tomatoes, seeded and diced
1 red onion, diced
2 small English cucumbers, peeled and diced
3 tablespoons olive oil
lemon, juiced
1 tablespoon dried mint
1 teaspoon dried dill
1 teaspoon ground sumac
salt and ground black pepper to taste

Steps:

  • Mix tomatoes, red onion, cucumbers, olive oil, lemon juice, mint, dill, sumac, salt, and pepper together in a bowl.

Nutrition Facts : Calories 145 calories, Carbohydrate 13.8 g, Fat 10.7 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 51.9 mg, Sugar 5.1 g

IRANIAN EGGPLANT SALAD A LA FARIDE



Iranian Eggplant Salad a la Faride image

Here is an eggplant salad that I learned from an Iranian Jewish woman who took refuge with us for a few months when the government of Iran fell to religious fundamentalists way back in the 70s.

Provided by Sackville

Categories     Southwest Asia (middle East)

Yield 1 batch

Number Of Ingredients 8

1 large eggplant
1 onion
4 cloves garlic, chopped (or to taste)
1 -2 tomatoes, drained, chopped (very ripe (can use canned tomatoes))
1 egg, slightly beaten
salt
pepper
Tabasco sauce

Steps:

  • Pierce the eggplant all over with a fork and place on cookie sheet. Bake at 400 - 450-degrees F. until soft.
  • Cool the eggplant. Scoop it out and set aside. Do not use the peel.
  • In a frying pan saute the onion and the 4 cloves of garlic, chopped.
  • When soft, add the scooped out eggplant and stir it around until the eggplant is mushy and the mixture is beginning to dry out. Add the chopped tomatoes to the mixture in the frying pan.
  • When that is all fairly hot and dry add 1 raw, slightly beaten egg. Nudge this around until the egg is stirred in and set.
  • Remove from the frying pan. Add salt and pepper and season with Tabasco Sauce. Refrigerate until cold.
  • (This can also be eaten hot.) Serve on romaine lettuce leaves and eat with either lettuce leaves, corn chips or pita bread. Note: This recipe lends itself to all sorts of additions.

Nutrition Facts : Calories 287, Fat 6.2, SaturatedFat 1.8, Cholesterol 186, Sodium 94.5, Carbohydrate 50.6, Fiber 22.2, Sugar 21.1, Protein 14.9

IRANIAN EGGPLANT DISH - KASHK-E-BADEMJAN



Iranian Eggplant Dish - Kashk-E-Bademjan image

Make and share this Iranian Eggplant Dish - Kashk-E-Bademjan recipe from Food.com.

Provided by One Little Deer

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 large eggplants
salt
1 tablespoon olive oil
1 medium onion, chopped fine
2 tablespoons olive oil
4 -5 garlic cloves, chopped fine
1/2 cup sour cream
1 tablespoon olive oil
dried mint
salt and pepper

Steps:

  • Preheat oven to 325 degrees.
  • Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.
  • Slice the two eggplants thin lengthwise into 5 or 6 pieces each.
  • Baste in olive oil on both sides.
  • Lay these in an oven proof dish. Cook until golden brown.
  • Chop the onion and garlic cloves, and fry in a pan with olive oil.
  • Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.
  • Add sour cream, simmer for fifteen minutes. Place in serving dish.
  • In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.

Nutrition Facts : Calories 256.1, Fat 19.7, SaturatedFat 5.3, Cholesterol 14.9, Sodium 30.4, Carbohydrate 20, Fiber 9.8, Sugar 8.6, Protein 3.9

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