Persian Eggplant Dip With Walnuts Recipes

PERSIAN EGGPLANT DIP WITH WALNUTS

Steps:

• 1. Preheat the grill to high.2. When ready to cook, place the eggplants on the hot grate and grill, turning with tongs, until the skin is charred all over and the flesh is very soft, 20 to 30 minutes the eggplants will have lost their firm shape. Transfer the eggplants to a plate to cool.3. Grind the nuts to a coarse powder in a food processor, running the machine in bursts. Using a paring knife, scrape the charred skin off the eggplants. Transfer the eggplant flesh to the food processor workbowl with the ground nuts. Crumble the feta and add to the processor along with the garlic, then process to a smooth purée. Add the reserved feta liquid, yogurt, 2 tablespoons of the oil, 1 teaspoon lemon juice, and salt and pepper and process until smooth. Taste for seasoning, adding salt or lemon juice as necessary the mixture should be highly seasoned. Transfer the mixture to a serving bowl. Make a slight hollow in the center of the dip with the back of a spoon and set aside.4. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add the mint and sauté, stirring, until fragrant, about 1 minute. Pour the mint oil into the hollow in the dip and serve immediately with the pita chips.Makes about 1 1/2 cups serves 6 to 8 as an appetizer or dip

BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Prick eggplants all over with a fork and place on the baking sheet.
• Bake in the preheated oven, turning frequently, until soft, about 40 minutes.
• Place eggplants on a cutting board and let stand until cool enough to handle, 8 to 10 minutes. Peel off skin and chop flesh.
• Combine eggplant flesh, 2/3 cup Greek yogurt, garlic, 4 teaspoons chopped mint, lime juice, olive oil, salt, and pepper in a bowl; mix thoroughly. Spoon into a serving dish.
• Dissolve saffron in a small bowl of hot water; drizzle over eggplant mixture. Garnish with mint leaves and 1 teaspoon Greek yogurt.

MIRZA GHASEMI - PERSIAN EGGPLANT DIP

Steps:

• Grill the eggplants in the oven or on stove top.
• When ready set them aside and cover with paper towels or with a clean towel. The skin comes off easier this way.
• When cooled peel.
• Chop finely with a knife or mix in a blender.
• Fry the chopped garlic with the oil, add eggplant and the chopped tomatoes.
• Add salt and pepper and fry till excess of water is gone.
• Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes.
• Serve with Iranian style bread.

PERSIAN EGGPLANT DIP WITH WALNUTS

Steps:

• 1. Preheat the grill to high.2. When ready to cook, place the eggplants on the hot grate and grill, turning with tongs, until the skin is charred all over and the flesh is very soft, 20 to 30 minutes the eggplants will have lost their firm shape. Transfer the eggplants to a plate to cool.3. Grind the nuts to a coarse powder in a food processor, running the machine in bursts. Using a paring knife, scrape the charred skin off the eggplants. Transfer the eggplant flesh to the food processor workbowl with the ground nuts. Crumble the feta and add to the processor along with the garlic, then process to a smooth purée. Add the reserved feta liquid, yogurt, 2 tablespoons of the oil, 1 teaspoon lemon juice, and salt and pepper and process until smooth. Taste for seasoning, adding salt or lemon juice as necessary the mixture should be highly seasoned. Transfer the mixture to a serving bowl. Make a slight hollow in the center of the dip with the back of a spoon and set aside.4. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add the mint and sauté, stirring, until fragrant, about 1 minute. Pour the mint oil into the hollow in the dip and serve immediately with the pita chips.Makes about 1 1/2 cups serves 6 to 8 as an appetizer or dip

KASHK-E-BADEMJAN IRANIAN EGGLPLANT DIP

Steps:

• Wash and peel eggplants. Cut the eggplants in lengthwise slices.
• Dry eggplants with a paper towel and sprinkle them with salt.
• In a pan, heat oil and fry the onions until it starts to brown.
• Add the garlic. Continue to cook, frequently stirring until the onions and garlic become brown and crispy. Set aside.
• Heat oil in another frying pan and lay the slices of eggplant in the pan over medium heat. Fry on both sides.
• Add water, tomatoes, salt, pepper, turmeric, half the fried onions and garlic, and half the Kashk to the eggplant in the pan. Simmer over low heat for about 10 minutes, or until tomato and eggplant become soft.
• Mash the contents in the pan with a fork.
• Add the walnuts and the remainder of the Kashk. Simmer a few minutes.
• Season to taste with salt and Kashk.
• Garnish with Kashk, the remainder of the onions and garlic, and mint.
• Serve with naan lavash, taftoon, pita bread, or pita chips.
• :::::Alternative Eggplant Cooking:::::.
• Line a baking sheet with foil and spray with cooking spray.
• Lay the sliced eggplant on the foil and spray each side with the cooking spray.
• Put under the broiler for 5 - 6 minutes, or until each side is browned and begins to fall apart.